The Cedar & Rye

Charred tentacles, smoked paprika aioli, pickled Fresno chiles, fingerling potato

Fresh burrata, grilled peach, torn basil, aged balsamic, torn sourdough croutons

Hand-chopped wagyu, dijon, capers, soft egg yolk, sourdough crisps

Golden and candy-stripe beets, whipped goat cheese, candied walnuts, tarragon vinaigrette

New England style, local littlenecks, smoked bacon, chive oil, oyster crackers

Muscovy duck, sour cherry gastrique, roasted root vegetables, duck fat potato cake

Pacific halibut, brown butter, caperberries, summer squash, heirloom tomato salsa verde

48-hour red wine braise, celery root purée, gremolata, pickled shallots

Hand-rolled cavatelli, roasted wild mushrooms, truffle butter, pecorino, herb oil

14 oz dry-aged strip, compound herb butter, bone marrow, charred scallion, house frites

Dark chocolate ganache, fleur de sel, crème fraîche, cocoa tuile

This week: lavender-honey with fresh blueberry compote

Two scoops Stumptown vanilla bean ice cream, double espresso, Amaro Montenegro

Three selections from Murray's Cheese, seasonal accoutrements, honeycomb, house crackers

Cedar-infused rye, Angostura, Demerara, orange peel, smoked boulder cherry

Rittenhouse rye, Campari, sweet vermouth, orange bitters, expressed orange

Mezcal, fresh grapefruit, Aperol, smoked salt rim, sparkling water

Elderflower liqueur, cucumber, fresh lime, prosecco, mint

Ask your server for today's selection — always sourced from Brooklyn and Hudson Valley breweries

House-made shrub (seasonal fruit + apple cider vinegar), sparkling water, herb garnish