Spring 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 | 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 |
| Mushroom pizza, fontina, pickled shallots, spinach | 22 |
| Mozzarella pizza, tomato, basil, parmesan | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 22 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 22 |
MAINs
| Prime NY strip, early spring vegetables, romaine velouté, “chimichurri”, fingerlings, mushrooms, bordelaise | 62 |
| ”Tom Kha”, coconut-lime broth, shellfish, calamari, jasmine rice, scallion oil | 39 |
| Grilled chicken, braised chickpeas, bell pepper, tahini vinaigrette, grilled greens | 36 |
| Tagliatelle, bolognese, parmesan, basil | 32 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, pea pureé, asparagus, 'nduja, basil, leek & olive tapenade | 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, 2023, Seneca Lake, NY | 13 |
| MOUNT EDEN Chardonnay, 2022, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| PAZO DE SEOANE Albarino, ‘O’ Rosal’, 2024, Rias Baixas, SP | 16 |
| LE PETIT SALVARD Sauvignon Blanc, 2025, Loire, FR | 15 |
RED
| LA SPINETTA Barbera d’Asti, 2023, Piedmont, IT | 17 |
| BENMAR “ABOVE THE CLOUDS” Pinot Noir, 2023, Willamette Valley, OR | 16 |
| 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
| BIRD SONG Ode to Hemmingway’s daiquiri Angostura white rum, grapefruit, lime, Suze, simple | 15 |
| UNDER THE CANOPY Juicy, Spiced & Tart Cachaca, tequila, tamarind water, muddled lime, demerara | 16 |
| 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 |
| GIVE ME GUAVA Another Hendrick’s gin, toasted coconut foam, guava, lime | 16 |
| ANN’S MANHATTAN Sazerac rye, Carpano Antica, brandied cherry juice, Ango bitters | 14 |
| MANDARIN MULE Wheatley Vodka, mandarin, ginger beer, club soda, lime | 13 |
| LYCHEE MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
Beer
| CITY ORCHARD Green Apple Dry Cider | 7 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OTHER HALF Hazy IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
| OTHER HALF ‘BROCCOLI’ 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
JONNY GOUPIL
Sous Chef