Fall DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice, cilantro | 24 |
| Maine lobster risotto, lemon confit, truffle oil, watercress | 27 |
| Glazed pork belly, apple purée, soy caramel, frisée | 20 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 20 |
| REDD wings, thai chili glaze, sesame | 20 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 18 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 18 |
| Calabrian sausage pizza, summer squash, lemon ricotta | 22 |
| Mozzarella pizza, tomato, basil, parmesan | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 22 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 24 |
MAINs
| “Tom Kha”, coconut-lime broth, shellfish, calamari, jasmine rice, scallion oil | 39 |
| Grilled chicken, black eyed peas, turnip, guanciale, braised local greens, natural jus | 37 |
| Tagliatelle, bolognese, parmesan, basil | 34 |
| Prime NY strip, pepper coulis, corn succotash, basil, bordelaise | 65 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, parsnip purée, saffon & mussel broth, curry oil, potato breadcrumb | 44 |
DESSERTS
| BABA A L’ORANGE, CRANBERRY COMPOTE, VANILLA CHANTILY CREME | 13 |
| BUTTERSCOTCH POT DE CRÈME, ESPRESSO WHIPPED CREAM | 12 |
| CHOCOLATE TART, CARDAMOM CHANTILY, CARAMEL SAUCE | 12 |
| BRÛLÉED BANANA SUNDAE, RUM ICE CREAM, COFFEE STREUSEL, WHITE CHOCOLATE | 14 |
Sides
| Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 16 |
| BROCARD Crémant de Bourgogne, NV, FR | 18 |
| MIRABEAU ‘X’ Dry Rosé, 2025, Provence, FR | 14 |
| HERMANN J. WIEMER Dry Rosé, 2024, Seneca Lake, NY | 13 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2024, Seneca Lake, NY | 13 |
| MOUNT EDEN Chardonnay, 2023, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| PAX Chenin Blanc, ‘Helios’, 2025, Amador County, CA | 15 |
| REVERDY & FILS Sauvignon Blanc, “Charme de Loire”, 2025, Loire, FR | 15 |
RED
| E. GUIGAL Cotes du Rhone, 2022, Provence, FR | 13 |
| BENMAR “ABOVE THE CLOUDS” Pinot Noir, 2023, Willamette Valley, OR | 16 |
| VIETTI "TREVIE" Dolcetto d’Alba, 2024, IT | 16 |
| PERLA TERRA Barolo, 2021, Piedmont, IT | 20 |
| PINE RIDGE "TRAVELER'S SERIES" Cabernet Sauvignon, 2022, Napa Valley, CA | 20 |
Cocktails
| SIX OF PENTACLES Hendrick’s, Cocchi Rosa, yuzu, grapefruit, honey, saline | 16 |
| ANN’S MANHATTAN Sazerac rye, Carpano Antica, brandied cherry juice, Ango bitters | 14 |
| ELIZABETH'S MULE Wheatley vodka, St. Elizabeth’s Allspice dram, ginger beer | 13 |
| BIRD SONG Ode to Hemmingway’s daiquiri Angostura white rum, grapefruit, lime, Campari, simple | 15 |
| A STAR IS BORN Palomo mezcal, Chinola passion fruit, lemon, Licor 43 | 15 |
| SAO PAOLO SUNSET Pueblo Viejo blanco tequila, cachaça, lime, mint, orange | 15 |
| SMOKE ON THE HUDSON Hudson Bright Lights bourbon, bitters, demerara, king cube | 18 |
| MEET ME HALFWAY Vesper martini with Ketel One, Roku gin, Lillet Blanc & lemon twist | 16 |
| MARGARITA FRESCA Blanco tequila, hibiscus, cinnamon, agave, dry curaçao, lime | 15 |
Beer
| CITY ORCHARD Dry Cider | 7 |
| STELLA ARTOIS Pilsner | 7 |
| OTHER HALF Hazy Session IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
| STRANGEBIRD Double IPA | 11 |
| NARRAGANSETT NE Style Lager | 4 |
| MODELO Mexican Lager | 5 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
| COSNO Cosmopolitan minus the spirit | 9 |
| 'IN BLOOM' Rotating infused tea & lemonade | 9 |
| PURPLE HAZE Ube, rosemary, lemon, CO2, dehydrated citrus | 9 |
| PHONY NEGRONI | 11 |
| HEINEKEN "00" | 6 |
| BIG DITCH “N/A IPA” | 6 |
BRAD PAREIRA
Executive Chef & Partner
MAGGY SANCHEZ
Pastry Chef
PETER BOYLAN
Chef de Cuisine & Partner
* Served raw
** Seared medium rare
New York Law advises patrons that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
JOSH BURKE
Sous Chef
JONNY GOUPIL
Sous Chef