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Restaurant Menu


FIRST COURSES

fish & shellfish
Raw
Eld Inlet Oyster  3.
Effingham Oyster  3.
Glidden Point Oyster  3.
Hamachi 18.

Cured/Marinated
French Sardines  16.

charcuterie
Foie Gras Terrine  22.
Heirloom Pork Terrine  18.
Squab & Foie Gras Terrine  18.

meat
Roasted
Sweetbreads  16.
Quail  14.
Foie Gras  26.

salads
Mixed Lettuces  10.
Mâche  14.
Beets  14.
Hearts of Palm  16.
Autumn Vegetable 16.,
Frisée 14.
Endive 14.

MAIN COURSES

fish & shellfish
Roasted
Atlantic Halibut  26.
Loup De Mer  32.
Bluefin Toro  34.
Turbot  32.
Blackfin Tuna  28.
Ruby Red Shrimp  26.

Braised
Black Sea Bass  26.
Red Snapper  27.

meat
Roasted
Quail  28.
Sweetbreads  29.
Sirloin  50.
Kobe Skirt Steak  54.

Braised
Beef Short Rib  28.
Veal Short Rib  27.

• Roasted Bluefoot Chicken  65.
• Roasted & Braised Young Rabbit 45.
• Roasted 30-Day-Dry Aged Côte de Boeuf  125.
• Roasted Prime 21-Day-Aged Porterhouse  125.
 
SIDE DISHES

vegetables
Roasted
Baby Turnips 12.
Japanese Eggplant 14.
Cippolini Onions 12.
Salsify 12.
Brussels Sprouts 13.
           
Sautéed
Rapini 12.
Lamb’s Quarters 12.
Dandelion Greens 12.
Baby Bok Choy 12. 

Braised
Escarole 12.

Puréed
Parsley Root 11.
Hubbard Squash 10.

mushrooms
Roasted Black Trompettes 14.
Roasted Hedgehogs 16.
Roasted Chanterelles 17.
Roasted Hen of the Woods 16.
Braised Lobster 16.
Truffle Vinaigrette 12.

potatoes
Gratin 10.
Ruby Crescent Fingerlings 10.
Gnocchi 10.
Purée 10.

grains & beans
Soft Polenta 11.
Heirloom Hominy 12.
Greenmarket Cannelini Beans 12.
Greenmarket Black-Eyed Peas 12.
House-Made Bacon & Egg Risotto 16.

pasta
Duck Egg & Swiss Chard 18.


DESSERT MENU

Craft Classic Combinations…or Make Your Own

Chocolate Tart, Pistachio Ice Cream
Brioche Pain Perdu, Roasted Pears, Caramel Ice Cream
Olive Oil Cake, Pear Sorbet
Pumpkin Fritters, Cinnamon Ice Cream  12.

PASTRY  8.

Olive Oil Cake
Plum-Nectarine Crisp
Pumpkin Fritters
Butterscotch Pudding
Brioche Pain Perdu
Chocolate Tart
Chocolate Soufflé  12.
Biscotti
Doughnuts

CHEESE  3 selections for 12./6 selections for 22.

Selles-sur-Cher, (goat)
   Selles-sur-Cher, France
Tommette Morgee au Seyssel, (goat/ cow)
   Haut Savoie, France
Pyrenées Brebis, (sheep)
   Pyrenées, France
Fleur de Lis, (cow)
   Gonzalez, Louisiana
Sprout Creek Toussaint, (cow)
   Poughkeepsie, New York
   Bailey Hazen Blue, (cow)
   Greensboro, Vermont
Mountain Gorgonzola, (cow)
   Lombardy, Italy
 

ICE CREAM  4.

Vanilla
Pistachio
Coffee
Cinnamon
Maple
Caramel

SORBET  4.

Coconut
Plum
Pear
Black Mission Fig
Concord Grape

Ice Cream & Sorbet Sampler  12.

DESSERT WINES

Moscato d’Asti,
    Icardi, 2003  10.
Bonnezeaux,
  “F” de Fesles, 1998  12.
Sauternes,
   Ch. Lafaurie-Peyraguey, 2000  17.
VinSanto,
   Montellori, 1997   11.
Rutherglen Tokay,
   Campbell’s, NV  9.
Banyuls,
   Dom. de la Rectorie, 2001  8.
Marsala,
   Vecchio Samperide Bortoli   15.

FRUIT  4.

Roasted
Banana
Black Mission Figs

Fresh  
Mutzu Apple
Asian Pear
Bartlett Pear,
Black Mission Figs

 Fresh Fruit Plate 12.

TEAS  4.     

Assam-black
Earl Grey- black
Tieguanyin-oolong
Uji Sencha -green

HERBAL INFUSIONS 4.

Lemon Verbena
Elderflower
Chamomile
Wild Mint


 

PLEASE NOTE: All menu items and prices are subject to change.



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