This week's menu.

Brown butter, fried sage, toasted hazelnuts, aged sheep's milk cheese from Hawthorne Farm.

Our daily loaf, charred over oak, served with cultured butter and Maldon salt.

Hudson Valley trout, lightly smoked over cherry. Cucumber, dill oil, crisp shallot, lemon.

Charred Spanish octopus, chickpea puree, smoked paprika, salsa verde, lemon.

Murray's burrata, charred peaches, basil, Calabrian chili, wildflower honey, grilled bread.

PEI mussels, white wine, garlic, fennel pollen, charred lemon. Served with grilled bread.

Six hours over oak. Charred leeks, salsa verde, our daily focaccia. Sourced from Glynwood Farm.

28-day dry-aged, finished with smoked rosemary butter. Hand-cut chips, bordelaise. Pat LaFrieda.

Salt-baked over coals, finished with brown butter, capers, and charred lemon. Served whole.

Maitake, oyster, and king trumpets over cherry. Stone-ground polenta, brown butter, Pecorino, herbs.

Heritage breed double-cut chop, brined 24 hours. Roasted apples, whole-grain mustard, charred onions.

Pasture-raised half chicken, hearth-roasted with thyme. Tuscan bread salad, currants, pine nuts, vinegar.

Garlic, lemon, chili flake, shaved Parmesan.

Triple-cooked, fried in beef fat, sea salt, malt vinegar aioli.

Slow-smoked over cherry, honey-thyme glaze, dukkah, yogurt.

Bitter greens, anchovy vinaigrette, soft-boiled egg, croutons.

Caramelized top, just-set center. Macerated berries, crème fraîche, shortbread.

Single-origin olive oil, candied orange, rosemary syrup, mascarpone.

Dark chocolate ganache infused with oak smoke. Salted caramel, hazelnut praline.

House vanilla bean gelato, double espresso, splash of Frangelico.

Domaine de la Bergerie. Apple, brioche, fine bead. To start.

Selbach-Oster Kabinett. Off-dry, slate, lime. Pairs with the trout crudo.

Argiolas Costamolino. Sea spray, chamomile, almond. Pairs with the branzino.

Eyrie Vineyards. Cherry, forest floor, soft tannins. Pairs with the chicken.

G.D. Vajra. Rose petal, tar, structured. Pairs with the lamb.

Catherine & Pierre Breton. Graphite, blackcurrant, bay. Pairs with the ribeye.