Dinner

Sunday – Wednesday, 5 pm – 10 pm

Thursday – Saturday, 5 pm – 11 pm
SMALLER PLATES / STARTERS
lamb ribs
18
guava, cucumber, red onion, & labne
chicken wings
15
soy chili glaze
clams & mussels
15
white wine, garlic, fresh herbs, & croutons
tandoori spiced octopus
19
mango chutney, cilantro relish, & naan bread
oysters on the half shell*
18
marie rose sauce & ginger mignonette
½ dozen
tamale
14
roast pork, huitlacoche, & burnt salsa roja
tuna tartare*
19
preserved meyer lemon, shallot confit, dill, & gaufrette potato chips
coconut fried rice
15
pineapple, peanuts, kafir lime, & pickled chilis
potato latke
17
poached apple, crème fraiche, scallions, & caviar
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SMALLER PLATES / MOSTLY VEGETABLES
green beans
11
chilled & tossed with grilled mushrooms, crispy onions, & lemon vinaigrette
leafy greens & endive
9
tossed with citrus, almonds, & balsamic vinaigrette
broccoli
9
charred & topped with feta & aged balsamic
asparagus
12
poppy seed tempura, black pepper, & fresh lemon
bok choy
13
sautéed with black garlic, cashews, & apricot
baby carrots
12
fire-roasted & finished with tamarind cashew butter
artichoke
11
sautéed & topped with garlic aioli, garlic chips, & parsley
baby corn
12
grilled & topped with corn crema, aleppo pepper, & lime
eggplant
11
fried & served over baba ghanoush, pine nuts, golden raisins, cilantro, & sesame dressing
bliss potato
9
confit & chilled, tossed with provençal mustard
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LARGER PLATES / FROM THE SEA
whole 2lb. steamed lobster
MP
drawn butter
grilled tuna*
34
snipped basil, mint, cilantro, & spicy ginger kabayaki sauce
pan-roasted sea scallops
32
capers, parsley, & lemon brown butter
broiled fluke
27
dill, citrus, & saffron olive oil
fire-roasted branzino
36
fresh herbs & lemon
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LARGER PLATES / FROM FIELDS & RANCHES
whole garlic cornish hen
35
fresh herbs & provençal herbed mustard
roasted rack of lamb*
37
cucumber chili & sour cherry salsa
28-day dry-aged ribeye* 18oz.
55
horseradish crème fraiche & steak sauce
60-day dry-aged sirloin* 12oz.
59
horseradish crème fraiche & steak sauce
filet of beef* 8oz.
42
horseradish crème fraiche & steak sauce
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LARGER PLATES / COMPOSED
pastrami-spiced roast beet
21
romaine lettuce, capers, rye croutons, smoked yolk, & caesar dressing
lamb “lasagna”
25
grilled eggplant & zucchini, smoked mozzarella, & tomato sauce
burger*
23
american cheese, dill pickle, red onion, bacon, challah bun, & fries
fresh pappardelle
25
grilled bitter greens, ricotta, & vegetable ragu
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*consuming undercooked meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illnesses
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Reservations

23 Grand Street
Soho, NY 10013
Google Map

Phone: 212.201.9119
Fax: 646.770.8716