Maitake, oyster & hon shemeji mushroom with leeks, pancetta & gruyere served with toasted ciabatta 15 (can be made v) Sourdough with ricotta, lemon, herbs & poached eggs 15 (v) Hudson Valley pears, honeycomb, cranberry & pecan sourdough 14 (v)įield berry compote, sheep’s milk yogurt & maple 15 (v)įreekeh, almond tarator & soft boiled egg 16 (v)Ĭrispy pancetta, salsa pepperoncini, provolone & topped with a fried egg 17 Toasted with whipped ricotta & local honeycomb 9 (v, contains pecans)Ĭoconut, blueberries, apricot, goji berries & activated pumpkin seeds 16 (v, vg, df, gf) Served warm with strawberry preserve & whipped butter 5 (v) Served with clotted cream & seasonal preserves 8 (v)įreshly baked croissant or pain au chocolat Served lightly toasted with whipped butter and housemade preserves 8 oranges oils 95Ĭelebrate Easter with freshly baked hot cross buns decanter bitters 22ġ980’S jim beam's duck stamp. fever tree grapefruit soda & devil salt 19 Roast potatoes with black lava salt, rosemary and mustard aioli (v, gf, df) Roasted Brussels sprouts tossed with vincotto served with pancetta and crispy Parmigiano Reggiano ( gf, vg, v optional without dairy.) Roasted Mediterranean branzino with clams broth,fregola, roasted cherry tomatoes and micro mint (df)
Grain fed bavette steak served with roasted broccoli rabe, wax beans, cremonini mushrooms and porcini butter (gf) Verde with spicy lamb sausage, mozzarella and arugulaīianco with pancetta, leeks, provolone and thyme Heirloom beet salad with orange & grapefruit, fresh herbs, rye pangrattato and Meredith dairy feta (v, can be made gf & df)Ĭhicory & Hudson Valley apple salad with walnuts, ricotta salata & agave vinaigrette (v, gf, can be made df)Ĭaprese with pomodoro, mozzarella, basil and chilli (v) whole milk 19ĭante's signature burrata with slow roasted heirloom tomato, basil and toasted rye (v)
lapsang souchong 19īuttered bacardi ocho. cinnamon & fall spice 17Ĭacao butter fat wash makers mark.
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