Spring DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice, cilantro | 24 |
| Rock shrimp risotto, lemon confit, truffle oil, watercress | 22 |
| Glazed pork belly, apple purée, soy caramel, frisée | 19 |
| Asparagus & cabbage salad, apple, miso-dijon vinaigrette, peanut dukkah, jalapeño, poached egg | 19 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 19 |
| REDD wings, thai chili glaze, sesame | 19 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 17 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 18 |
| Calabrian sausage pizza, fennel cream, kale, red onion, chilies, pecorino, basil | 22 |
| Mozzarella pizza, tomato, basil, parmesan | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 22 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 22 |
| Pistachio pizza, fresh mozzarella, red onion, hot honey, rosemary | 21 |
MAINs
| Prime NY strip, early spring vegetables, romaine velouté, “chimichurri”, fingerlings, mushrooms, bordelaise | 62 |
| Cioppino, fisherman’s stew, tomato, garlic, chili, fennel, shellfish, crostini | 39 |
| Grilled chicken, eggplant purée, saffron basmati rice, apricot, harissa jus | 36 |
| Tagliatelle, bolognese, parmesan, basil | 32 |
| Orecchiette, mushroom conserva, sunchoke, chili flake, garlic breadcrumbs | 327 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, coconut jasmine rice, saffron curry nage, mussels, chorizo, cilantro | 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 | 15 |
| ROLET Cremant, NV, Jura, FR | 15 |
| MIRABEAU ‘X’ Dry Rosé, 2025, Provence, FR | 14 |
| LINI 910 Lambrusco Rosso, NV, Correggio, IT | 14 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2023, Seneca Lake, NY | 13 |
| MOUNT EDEN Chardonnay, 2022, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| NIGL Grüner Veltliner, ‘Freheit’, 2024, Niederosterreich, AT | 16 |
| LE PETIT SALVARD Sauvignon Blanc, 2025, Loire, FR | 15 |
RED
| LA SPINETTA Barbera d’Asti, 2023, Piedmont, IT | 17 |
| THOMAS FOGARTY Pinot Noir, 2019, Santa Cruz Mountains, CA | 18 |
| CANTINA del RIMEDIO “MAIMONE” Cannonau di Sardegna, 2022, Sardinia, IT | 15 |
| PERLA TERRA Barolo, 2021, Piedmont, IT | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
Cocktails
| GREEN GODDESS Jalapeño infused tequila, shochu, pandan, Manzanilla sherry, Fee Bros. foam | 16 |
| SMOKE ON THE HUDSON Hudson Bright Lights bourbon, bitters, demerara, king cube | 18 |
| BANANARAMA Round & Slightly Sweet with Four Roses, lemon, banana oleo, Amaro Nonino, Tiki bitters | 15 |
| MEET ME HALFWAY Vesper martini with Ketel One, Roku gin, Lillet Blanc & lemon twist | 16 |
| LAUGHING BULL Floral & Lush with Roku gin, Ume plum liqueur, miso caramel, Fee foam | 15 |
| ANN’S MANHATTAN Sazerac rye, Carpano Antica, brandied cherry juice, Ango bitters | 14 |
| MANDARIN MULE Vodka, mandarin, ginger beer, club soda, lime | 13 |
| LYCHEE MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
Beer
| OMMEGANG Rare Vos | 7 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OSB Rotating Seasonal Cider | 7 |
| OTHER HALF Hazy IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
| STRANGEBIRD Double IPA | 11 |
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 HAYBURNER” | 6 |
BRAD PAREIRA
Executive Chef & Partner
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