Menu

With a fervent belief that if the soul leads, the palate will follow, our menus showcase the best of the season with artful simplicity. We study and savor tastes that honor the techniques of the masters and propel us forward into modern vision.


S N A C K S


Boca Oyster*    5ea
rockefeller style

 

Pommes Soufflées "1949"   15
a Maisonette classic revisited

 

Gnocchetti "Tin Cup"    31          
creme fraiche / imperial shassetra caviar / chive


 



S M A L L

 

Hamachi Crudo*    23
ruby red grapefruit / compressed avocado / shishito / ponzu

 

Haricot Vert     13
bling mix / bacon lardon / almond / farm egg / sherry vinaigrette / butternut squash

 

Beet "Mezzaluna" Salad     12
aged goat cheese / hazelnut / waterfield greens

 

Roasted Acorn Squash     12     
yogurt / house granola / togarashi


Mountain Rose Apple Panzanella     16     
radicchio / kurozu apple vinaigrette / ricotta salata


Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette


 

 

 

P R I M I

 

Gnocchi Fonduta   23  |  44     
crispy potato dumpling / winter black truffle / taleggio fondue


Butternut Squash Mezzaluna     17 | 32
amaretti / brown butter / sage / ricotta

 

Fusilli al Ragù di Carne   18  |  34
dry aged beef / berkshire pork / foie gras / san marzano tomato / parmigiano reggiano

 

Tajarin con Tartufo    19  |  36
brown butter / winter black truffle / parmigiano reggiano


Sunchoke Soup     18 
 butter poached lobster / black truffle / shaved fennel

 

 

 

 

L A N D   &   S E A

 

Branzino a la Plancha    21  |  40 
yukon potato / bacon / fennel / rapini / tarragon vin blanc

 

Petrale Sole Grenobloise    20  |  38
parsnip purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach

 

Amish Chicken   32
wild mushroom risotto / heirloom carrot / black truffle

 

Freedom Run Farms Lamb*    59     
cranberry bean ragu / black kale / rosemary


Mountain River Farms Venison*    52 
red cabbage purée / pear mostarda / maitake mushroom / housemade goetta / sauce poivrade

 

Beef Tenderloin Boca*    34  |  66
king crab / fingerling potato / chard / sauce béarnaise

 

Beef Wellington   69
prosciutto / wild mushroom duxelles / black truffle bordelaise




*These items can be served raw or undercooked. Consuming raw or partially cooked food increases the potential for foodborne illness.

D E S S E R T S


Almond Pain de Genes    12
apricot ice cream / blueberries / red plum / violets


Buckeye Candy Bar    12
valrhona brownie / feuilletine / peanut nougat / opera glaze / peanut butter gelato


Maple Mascarpone Cheesecake    10
walnut streusel / maple tuile / caramel


Lemon Verbena Custard   12
caramelized white chocolate / poached quince / black currant / cherry sorbet


Milk Chocolate Bavarois   12
vanilla custard / passionfruit jam / hazelnut praline / baked chocolate


choice of three

Gelati    9
vanilla custard / chocolate stracciatella / pistachio / peanut butter / ricotta / caramel


Sorbet    9
pear yuzu / red berry / cherry



C O C K T A I L S


Silk Road    12
Chai Vodka, Kopke 10 Year Tawny Port, Clove, Cream


Song of Solomon    12
Bourbon, Kopke 10 Year Tawny Port, St. Elizabeth Allspice Dram, Orange Bitters


FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CRÉMANT    15

Agnès Paquet, Bourgogne, FR NV

 

CHAMPAGNE    24

Laherte Freres, Ultradition Blanc de Blancs, Brut, FR NV

 

W H I T E  &  R O S É

 

RIESLING    13 

Julian Haart, 1,000L, Mosel, DE '16

 

ROUSSANNE BLEND   13    

Ermitage du Pic Saint Loup, "Cuvée Sainte-Agnès," Languedoc, FR '17


SAUVIGNON BLANC   14  

Domaine Tinel-Blondelet, Blancs Palets, Sancerre, Loire, FR '17

 

CHARDONNAY    14   

Balletto, Russian River Valley, California, US '17

 

CHARDONNAY 16

Hubert Lamy, Les Chataigniers, Bourgogne Blanc, FR '15


ROSÉ OF CABERNET FRANC    12  

Domaine de la Taille Aux Loups, Les Haies D'Amboise, Touraine, FR '17


R E D

 

PINOT NOIR   15 

Domaine Jean Fournier, Bourgogne Rouge, Burgundy, FR '16 

 

PINOT NOIR    12

Thevenet & Fils, "Les Clos," Bourgogne Rouge, FR '16

 

NEBBIOLO/BARBERA     13   

Ferrando, La Torrazza, Piemonte, IT '16


BORDEAUX BLEND    12

Château Pey-Bonhomme Les-Tours, Blaye-Côtes de Bordeaux, Bordeaux, FR '15  

 

CABERNET SAUVIGNON BLEND   16

my Essential, Santa Barbara, California, US '14


CABERNET FRANC   15

Domaine de la Butte, Mi-Pente, Bourgueil, Loire, FR '16

 

SYRAH   16

Maxime Graillot, Domaine des Lises, Crozes-Hermitage, Rhône Valley, FR '16


 

 


 

 

 

 


 

 


 

 

COCKTAILS

H O U S E    D R I N K S

 

SUNBEAM

Vodka, Carrot, Sage, Suze Liqueur

12

 

AUTUMN ANJOU

Gin, Pear, Bianco Vermouth, Velvet Falernum

12

 

THE GOOD NEIGHBOR

Blanco Rum, Hibiscus, Pink Peppercorn, Lime

12

 

SCARLET LETTER

Mezcal or Reposado Tequila, Cranberry, Ginger, Maple, Cinnamon

12

 

FIRESIDE

 

Bulleit Rye, Sweet Potato, Brown Sugar, Tiki Bitters, Toasted Marshmallow

 

12

 

VINTAGE 1949

Blended Scotch, Limoncello, Charred Rosemary, Lemon    

12

 



O U R    C L A S S I C S

 

SPARKLING 66

Cardamaro, Demerara Cube, Prosecco

14


THE MADISON

Bulleit Bourbon, Maraschino Liqueur, Carpano Vermouth, Bitters

14

BOTTLED OLD FASHIONED

Bulleit Rye, Bitters, Demerara, Soda, Orange

14




m o c k t a i l   f e a t u r e



AMBROSIA

Cinnamon Apple Butter, Lemon, Ginger Beer

8
  

 

FULL BEVERAGE MENU

 

Menus change regularly. Despite our best efforts, the website may not. We look forward to serving you our latest—including selections for vegetarian and gluten-free guests—during your next visit.