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, autumn squash, sage, brussels sprouts, mozzarella | 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
| Seafood stew, guajillo-masa broth, potato, calamari, lime, tortilla strips | 39 |
| Prime NY Strip, potato, caramelized onion & mushroom “au poivre”, carrot, bordelaise | 65 |
| Tagliatelle, bolognese, parmesan, basil | 34 |
| Grilled chicken, butternut squash, brussels sprouts, poached cranberry, hazelnut, brown butter jus | 37 |
| **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
| E. GUIGAL BLANC Côtes du Rhône, 2024, Provence, FR | 13 |
| 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 |
| REVERDY & FILS Sauvignon Blanc, “Charme de Loire”, 2025, Loire, FR | 15 |
RED
| E. GUIGAL ROUGE Cotes du Rhone, 2022, Provence, FR | 13 |
| BENMAR “ABOVE THE CLOUDS” Pinot Noir, 2023, Willamette Valley, OR | 16 |
| ROCCO RONDINARIA "GESUSIO" Dolcetto di Ovada, 2020, IT | 15 |
| 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 |
| GOLDEN FLEECE Ron del Barrilito 8YR Puerto Rican rum, Grappa Nonino, lemon quince liqueur, spiced caramel foam | 16 |
| 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