BUON NATALE!
Christmas Eve
12.24.25
FOR THE TABLE
Warm Rosemary, Thyme, Sea Salt Focaccia Whipped Honey Ricotta, Tomato Confit Pesto 20
CHEF’S WELCOME
Bigeye Tuna Tartare Crème Frâiche, American Caviar
FIRST
Castelfranco & Roasted Baby Beet Salad Toasted Marcona Almonds, Champagne Vinaigrette
Montauk Poached Red Shrimp Shaved Fennel, Winter Citrus
Local Littleneck Clams Fregola, Tomato Broth
Nduja Arancini Gorgonzola Dolce Aioli
SECOND
North Fork Mushroom Risotto Winter Truffles, Grana Padano
Pan Seared Halibut Winter Squash Purée, Shaved Brussels Sprouts, Lemon Crème Fraîche
Cod Fish Baccalà Mantecato Braised Green, Saffron Butter
Short Rib Ravioli Ricotta, Parmigiano Reggiano Crema
Crispy Duck Confit Swiss Chard, Chicory, Fig Agrodolce
Wood Grilled Filet Mignon Parsnip Purée, Chanterelle Mushroom, Marsala
THIRD
Ricotta Budino Cherry Compote, Almond Crumble
Warm Pistachio Frangipane Crostata Honey Mascarpone Whipped Cream, Sicilian Pistachios, Pistachio Ganache
Chocolate Bûche De Noël Caramelized Milk Chocolate Crémeux, Chocolate Ganache
$145 per person
(excluding beverages, tax and gratuity)
Chef de Cuisine: Courtney Sypher-Barylski
Pastry Chef: Kelsey Roden
Consuming raw or undercooked meat, fish or fresh shell eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions.
Click on the menu below to download a full PDF.