eighty one
Restaurant Menu
APPETIZERS
SMOKED COD CHOWDER
Niman Ranch bacon, leeks, celery, potato 15.
POACHED HEN EGG
milk-fed Vermont veal sweetbreads and trotters, toasted brioche 15.
NEW BEDFORD SEA SCALLOP AND FOIE GRAS RAVIOLI
straw wine sauce, chervil 16.
FENNEL AND PARSLEY SOUP
crisp Florida frog legs, wild mushrooms 15.
FOIE GRAS AND BUTTERNUT SQUASH TERRINE
baby arugula, aged balsamico di Modena vecchio 19.
BABY MONTAUK CALAMARI A LA PLANCHA
pimenton de la vera, potato sauce, garlic chips, parsley leaves 14.
SHAVED WINTER SALAD WITH WALNUT PESTO
fennel, endive, red and yellow beets, cress, tango leaves,
Red Jacket Farm apples 12.
TASTING COLLECTION
ROASTED ROOT VEGETABLES EN COCOTTE
carrots, cippolini onion, salsify, sunchoke, Brussels sprouts, parsley, chestnut,
apple vinegar, grapes 15.
MARINATED JONES FARM LEEKS
black truffle tartine, soft boiled farm egg 28.
TUNA TARTARE TASTING
chervil, extra virgin olive oil; orange, Sicilian pistachio; sesame-ginger, chili 21.
WARM SMOKED SALMON
salmon pearls, cucumber, lemon-lime zest, eighty one private label golden Osetra caviar 39.
CRISP SKIN BERKSHIRE PORK BELLY
Beluga lentils, Banyuls vinegar, Malabar spinach, sheep sorrel 16.
PUMPKIN RISOTTO WITH BRAISED CHICKEN WINGS
Austrian pumpkin oil, pepitas 18.
MAIN COURSES
CHATHAM CODFISH
black bean and sake wine broth, orange lentils, cous cous,
crispy shallots 29.
DRY-AGED BLACK ANGUS SIRLOIN
short rib and olive marmalade, confit potatoes, Caesar wedge,
three year aged Parmigiano-Reggiano 37.
BLACK BASS WITH LOBSTER STUFFED ENDIVE
butter-shaved turnips, sea beans, lobster coral emulsion 35.
POACHED BREAST AND CRISPY THIGH OF LABEL ROUGE CHICKEN
farro, cauliflower, romanesco, black truffle 29.
LAMB THREE WAYS
slow roasted loin and rack, confit shoulder
sheep's milk ricotta gnocchi, pine nuts, wild mushrooms,
braised butternut lettuce hearts 39.
YELLOW FIN TUNA AND HUDSON VALLEY FOIE GRAS A LA PLANCHA
heirloom bean cassoulet, cepa vieja riserva sherry vinegar 37.
JAPANESE HAMACHI WITH BABY CLAMS “PIL PIL”
olive oil potatoes, parsley 33.
BRAISED VEAL SHANK (FOR TWO)
celery heart gratin, Brussels sprout leaves,
black trumpet mushrooms, Anson Mills grits and Jasper Hill cheddar
39. per person
FRESH BLACK TRUFFLES FROM PROVENCE
available to be shaved on any dish 42.
DESSERTS
BITTERSWEET CHOCOLATE AND HAZELNUT MILLE-FEUILLE
Mandarin hot fudge, white chocolate cremeux
BUTTERNUT SQUASH CATALANA
Tahitian vanilla milkshake, Satsuma mandarin granita
CARAMELIZED ANJOU PEAR TART
warm pear cider, spiced cranberries, frozen sour cream
BITTER CHOCOLATE AND GINGERED CARAMEL MOUSSE
chocolate biscotti “croutons,” miele amaro gelato
CINNAMON SUGARED PEANUT FRITTERS
Sheridan red grape preserves, fresh ricotta, toasted bread ice cream
BOURBON BANANA BREAD PUDDING
malted chocolate gelato, rum raisins, chocolate butterscotch
MEYER LEMON FROZEN SOUFFLE
Sicilian pistachio nougat, pomegranate sorbet
ASSORTED SORBETS, FROZEN CUSTARDS AND GELATOS
12.
SELECTION OF ARTISANAL CHEESES
selection of three
15.
selection of five
21.
PLEASE NOTE: All menu items and prices are subject to change.
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