Chef Paul Heiler

"Pear Salad" roasted walnuts, shaved Piave cheese, endive, roasted shallot, honey, rosemary

"Triple Bean salad"pole beans, green beans, & white cannelloni beans, radicchio, basil, roasted mushrooms, with sweet white balsamic reduction

"Beef Tartare" asian pear, aji dulce pepper, rosemary

Lamb chop, (off bone) cream cauliflower; short rib strudel with whole grain mustard ; roasted broccolini ; finished with sauce perigoux

Bronzino, cauliflower puree, potato pancake, roasted cauliflower, steamed brocolini with garlic confit. red wine buter sauce

All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

Gỏi Cuốn Tôm Thịt – Fresh Spring Rolls with Shrimp & Pork Rice paper rolls with shrimp, pork, vermicelli, herbs. Served with peanut-hoisin dipping sauce

Bánh Xèo Mini – Crispy Mini Sizzling Pancakes Turmeric coconut crepes with pork belly, shrimp, and bean sprouts. Served with fresh greens and nước chấm

Chạo Tôm Mía – Sugarcane Shrimp Skewers Grilled shrimp paste wrapped around sugarcane. Served with pickled vegetables and herbs

Phở Bò Wagyu – Wagyu Beef Pho Aromatic beef broth simmered for 12 hours with rare slices of Wagyu, brisket, and rice noodles. Garnished with herbs

Canh Chua Cá Lóc – Sweet & Sour Fish Soup Tamarind-based soup with snakehead fish, pineapple, tomatoes, okra, and bean sprouts. A southern classic

Gỏi Bưởi Hải Sản – Pomelo Seafood Salad Fresh pomelo tossed with shrimp, squid, herbs, and toasted peanuts in a lime-fish sauce dressing

Gỏi Nấm Truffle – Truffled Wild Mushroom Salad Mixed Asian mushrooms sautéed in truffle oil, tossed with baby greens and nước chấm vinaigrette

Cá Kho Tộ – Caramelized Claypot Fish Slow-braised catfish in a claypot with black pepper, fish sauce, and caramel glaze. Served with jasmine rice

Bún Bò Huế Đặc Biệt – Spicy Hue-Style Beef Noodle Soup Lemongrass-infused spicy broth with brisket, pork knuckle, and thick round rice noodles

Tôm Hùm Nướng Mỡ Hành – Grilled Lobster with Scallion Oil Fresh lobster grilled and topped with scallion oil and crushed peanuts. Served with salt-lime dip

Bò Lúc Lắc Angus – Shaking Beef with Angus Tenderloin Wok-seared Angus beef cubes with garlic butter and soy glaze, served over watercress and pickled red onions

Vegetarian: Đậu Hũ Rang Muối – Crispy Salt & Pepper Tofu Golden-fried tofu with salt, pepper, and chili, served with lemongrass soy sauce

Vegetarian: Cơm Chiên Dứa Chay – Vegetarian Pineapple Fried Rice Wok-fried rice with vegetables, tofu, and cashews, served in a pineapple boat

Chè Ba Màu – Three Color Dessert Layered mung bean, pandan jelly, and red bean in sweet coconut milk with crushed ice

Kem Dừa Nhà Làm – House-made Coconut Ice Cream Served in a coconut shell with roasted peanuts and toasted sesame

Bánh Chuối Nướng – Baked Banana Cake Vietnamese-style banana bread pudding with coconut milk, topped with sesame seeds

Tuna Crudo Niçoise Bluefin tuna, haricots verts, olive crumb, confit tomato, basil oil

Warm Goat Cheese Tart Caramelized onion, thyme honey, frisée salad

Chilled Pea Soup English peas, crème fraîche, mint, trout roe

Escargot Vol-au-Vent Garlic parsley butter, puff pastry, fines herbes

Crispy Artichokes Barigoule White wine braised artichokes, lemon aioli, fennel pollen

Moules Provençal PEI mussels, saffron broth, grilled sourdough

Steak Frites Hanger steak, maître d’hôtel butter, crispy pommes frites

Branzino Grenobloise Pan-seared branzino, brown butter, capers, herbs, grilled zucchini

Wild Mushroom Pithivier (Vegetarian) Puff pastry, mushroom duxelles, comté cream, tarragon salad

Strawberry Mille-Feuille Vanilla crème légère, macerated strawberries, basil sugar

Dark Chocolate Pot de Crème Sea salt, olive oil, whipped crème fraîche

Lemon Verbena Crème Brûlée Summer berries, almond sable

Curry Puff Flaky pastry filled with potato, chickpea, onion, and warm curry spices with mint chutney

Charred Cabbage Salad Fire-roasted cabbage with crispy anchovy, kerisik coconut, herbs, and lime

Rojak Vegetable Salad Compressed cucumber, pineapple, herbs, peanuts, tamarind dressing, and crispy shallots

Hainan Chicken Broth Poached chicken consommé with ginger, scallion oil, and jasmine rice crisp

Grilled Oyster Mushrooms Wood-grilled mushrooms with sambal glaze, lime leaf, and toasted sesame

Chilled Tomato & Tamarind Soup Heirloom tomato broth with tamarind, basil, cucumber, and pickled chili

Smoked Oxtail Rendang Slow-braised oxtail curry with lemongrass, coconut, and nasi djon djon mushroom rice

Moonlight Kway Teow Wok-charred rice noodles with shrimp, Chinese sausage, soy, cured egg yolk, and garlic chives

Butter Curry Market Fish Roasted local fish with curry leaf butter sauce, charred long beans, and coconut rice

Pandan Tres Leches Pandan sponge cake soaked in coconut milk with toasted coconut cream

Black Sesame Ice Cream Black sesame gelato with palm sugar caramel and sesame brittle

Mango & Sticky Rice Panna Cotta Coconut panna cotta with mango purée and toasted sticky rice crumble

Hudson Valley Trout Lightly cured trout, cucumber, dill oil, pickled ramps, trout roe A cold opening highlighting clean river flavors and spring alliums

Long Island Oyster Fresh oyster with green strawberry mignonette and chilled tomato water Briny and bright with early summer acidity

Finger Lakes Asparagus Wood-grilled asparagus, soft farm egg, aged goat cheese, sunflower seed crunch Peak-season vegetables with creamy and smoky textures

Sweet Corn Agnolotti Handmade pasta filled with Hudson Valley corn, brown butter, chives, and sheep’s milk cheese Rich but balanced with natural sweetness and fresh herbs

Montauk Black Sea Bass Crispy skin sea bass, English peas, fennel confit, saffron shellfish broth Elegant coastal flavors using local Atlantic catch

New York Strip Steak Grass-fed New York strip, charred onion jus, roasted mushrooms, baby carrots Classic regional beef with refined steakhouse influence. or

Coal-Roasted Cauliflower (Vegetarian) Smoked eggplant purée, grilled zucchini, herb pistou, toasted pumpkin seeds A hearty vegetable-driven alternative

New York Cheese Course Selection of Hudson Valley and Finger Lakes cheeses with sour cherry mostarda and rye crisps Celebrates regional dairy and artisan producers

Strawberry & Honey Local strawberries, buckwheat cake, chamomile cream, wildflower honey ice cream A light summer dessert built around New York farm fruit

First Course Tuna Carpaccio Bluefin tuna, charred lemon, Sicilian olive oil, crispy capers, shaved fennel

Heirloom Tomato Tartare (Vegetarian) Compressed tomatoes, basil emulsion, whipped ricotta, pine nut crumble Fresh, bright starters built around acidity and texture

Wood-Fired Asparagus White and green asparagus, soft egg, pecorino, black truffle vinaigrette

Crispy Artichokes (Vegetarian) Fried baby artichokes, preserved lemon aioli, mint, chili flakes Peak spring vegetables with rich but clean flavors

(pasta course)Short Rib Agnolotti Brown butter, rosemary jus, aged parmigiano

(pasta course) Sweet Corn Agnolotti (Vegetarian) Sweet corn filling, saffron cream, chive oil, toasted breadcrumbs Comforting but refined handmade pasta course

Dry-Aged Ribeye Wood-grilled ribeye with smoked shallot bordelaise and roasted garlic butter Served with: Charred broccolini Crispy fingerling potatoes Summer herb salad

Coal-Roasted Cauliflower Steak (Vegetarian) Tahini crema, pistachio gremolata, grilled squash, smoked tomato glaze A substantial vegetarian centerpiece with steakhouse-style depth

Olive Oil Chocolate Torte Sea salt, mascarpone cream, Amarena cherries

Strawberry Basil Pavlova (Vegetarian) Macerated berries, basil cream, lemon zest Light seasonal finish with fresh herbs and fruit

Crudo di Ricciola Amberjack crudo, green almond, strawberry tomato water, basil oil, Calabrian chili A clean, raw opener balancing sweet fish, bright acidity, and subtle heat

(based on availability) Zucchini Blossom Crispy zucchini blossom stuffed with whipped ricotta and lemon zest, finished with hot honey and pollen A delicate vegetable course combining richness with floral spring notes

Cappelletti in Brodo Freddo Handmade cappelletti filled with mascarpone and peas in chilled Parmigiano broth with mint A modern cold pasta course inspired by classic Italian brodo

Bluefin Tuna alla Griglia Lightly grilled tuna, charred spring onion salsa verde, Sicilian capers, green olive crumble Smoky and savory with Mediterranean salinity

Risotto Primavera Acquerello risotto with English peas, baby artichokes, preserved lemon, and aged pecorino Creamy but bright, focused on peak spring vegetables

Mediterranean Branzino Crispy branzino with roasted datterini tomatoes, fennel confit, saffron fumet, and basil Elegant coastal Italian flavors with refined summer aromatics

Wagyu Tagliata Wood-fired wagyu striploin, grilled apricot mostarda, baby arugula, 25-year balsamic A richer main course balanced by fruit acidity and smoke

Fior di Latte Fior di latte gelato, olive oil cake, macerated white peaches, limoncello granita Light, creamy, and refreshing with classic southern Italian flavors

"Mascarpone Cheesecake" graham cracker crust, berry compote, caramel sauce

Oyster & Green Strawberry East Coast oyster, green strawberry mignonette, cucumber granita, lemon verbena oil A cold, bright opening with salinity and sharp summer acidity

Hamachi Crudo Yellowtail, compressed watermelon, shiso, yuzu kosho, basil seed Clean richness balanced by chilled fruit and herbal heat

Tomato Consommé Clarified heirloom tomato broth, blue crab, fennel pollen, chive blossom Served cold or barely warm; delicate and intensely aromatic

Charred Sardine Wood-grilled sardine, peach agrodolce, smoked almond, grilled sourdough crumb A slightly richer middle course with smoke and sweetness

Butter-Poached Halibut Baby zucchini, sweet corn velouté, chanterelles, saffron oil Peak summer produce with restrained richness

Lobster Intermezzo Poached lobster tail, cantaloupe, Thai basil, finger lime, shellfish vinaigrette Refreshing and floral before the main fish course

Dry-Aged Black Bass Crispy skin bass, eggplant purée, sungold tomatoes, sauce bouillabaisse The centerpiece course — deeper flavor while staying elegant and coastal

Olive Oil & Citrus Olive oil cake, grilled apricot, mascarpone semifreddo, candied fennel Light, aromatic finish that keeps with the Mediterranean seafood theme