F R E S H � C O L D - P R E S S E D � J U I C E SGreen JuiceGranny Smith Apples, Bosc Pear, Pineapple, Celery, Fennel, Cucumber, Spinach & Kale 12� �W I N E S � B Y � T H E � G L A S SS P A R K L I N G � & � C H A M P A G N EProsecco, Sommariva NV 15Franciacorta Rosé, Antica Fratta, ‘11 20Champagne Brut Blanc de Blancs, "Hugues de Coulmet", Pierre Moncuit NV 28Champagne Brut “Grand Cuvée 163”, Krug NV 48Champagne Brut “Dom Perignon”, Moët & Chandon ’06 60Champagne Brut Rosé, Gosset NV 40

W H I T EPigato, Colline del Genovesato, Bisson, Liguria ‘16 16Grillo della Timpa, Feudo Montodi, Sicily ‘17 16Pinot Grigio, J. Hofstatter, Alto Adige ‘17 17Sancerre “Les Ponts Romains”, Foucher-Lebrun, Loire Valley ‘17 19Riesling Kabinett Feinherb, "Brauneberger Juffer", Günther Steinmetz, Mosel ‘16 18Chardonnay “Altamarea”, Sandhi, Santa Barbara County ‘14 20 Chardonnay, Auxey-Duresses, Camille Giroud, Burgundy ‘15 30

R O S ÉRosato, Castello di Ama, Tuscany ‘16 15Rosé, Triennes, Provence ‘16 15

R E DNebbiolo "Pratogrande", Colline Novaresi, Monsecco, Piedmont ‘13 16Etna Rosso, Graci, Sicily ‘16 18Pinot Noir, Gevrey-Chambertin, Joseph Drouhin, Burgundy ‘12 30Pinot Noir “Altamarea”, Evening Land Vineyards, Willamette Valley ‘16 22Vacqueyras, Domaine Sang des Cailloux, Rhône Valley ‘14 24Brunello di Montalcino, Casanuova delle Cerbaie, Tuscany ‘08 29Barolo, Reva, Piedmont ‘13 28Côte-Rôtie, Patrick Jasmin, Rhône Valley ‘05 30Brusco dei Barbi, Fattoria Barbi, Tuscany ‘15 19Cabernet Sauvignon "Lower East", Gramercy Cellars, Columbia Valley ‘14 28

B E E R � & � C I D E RIsastegi Sagardo "Natural Cider" Basque, SP 14Etienne Dupont Cidre Bouché Normandy, FR 11

Moretti Lager Friuli 8Evil Twin “B is for Blueberry” Blueberry Gose 9Amstel Light Netherlands 9Victory Brewing “Prima Pils” Pennsylvania 9Finback, IPA Queens, NY 13Omnipollo “Nebuchadnezzar” IPA Brooklyn, NY (16oz) 13Chimay “Red” Trappist Ale Belgium 17Gueuzerie Tilquin “à L'Ancienne” Lambic Belgium (375ml) 17Threes “Wandering Bine” Foudre Saison Brooklyn, NY (500ml) 20Transmitter “NY1” New York Saison Brooklyn, NY (500ml) 20

F R E S H � C O L D - P R E S S E D � J U I C E SGreen JuiceGranny Smith Apples, Bosc Pear, Pineapple, Celery, Fennel, Cucumber, Spinach & Kale 12� �W I N E S � B Y � T H E � G L A S SS P A R K L I N G � & � C H A M P A G N EProsecco, Sommariva NV 15Franciacorta Rosé, Antica Fratta, ‘11 20Champagne Brut Blanc de Blancs, "Hugues de Coulmet", Pierre Moncuit NV 28Champagne Brut “Grand Cuvée 163”, Krug NV 48Champagne Brut “Dom Perignon”, Moët & Chandon ’06 60Champagne Brut Rosé, Gosset NV 40

W H I T EPigato, Colline del Genovesato, Bisson, Liguria ‘16 16Grillo della Timpa, Feudo Montodi, Sicily ‘17 16Pinot Grigio, J. Hofstatter, Alto Adige ‘17 17Sancerre “Les Ponts Romains”, Foucher-Lebrun, Loire Valley ‘17 19Riesling Kabinett Feinherb, "Brauneberger Juffer", Günther Steinmetz, Mosel ‘16 18Chardonnay “Altamarea”, Sandhi, Santa Barbara County ‘14 20 Chardonnay, Auxey-Duresses, Camille Giroud, Burgundy ‘15 30

R O S ÉRosato, Castello di Ama, Tuscany ‘16 15Rosé, Triennes, Provence ‘16 15

R E DNebbiolo "Pratogrande", Colline Novaresi, Monsecco, Piedmont ‘13 16Etna Rosso, Graci, Sicily ‘16 18Pinot Noir, Gevrey-Chambertin, Joseph Drouhin, Burgundy ‘12 30Pinot Noir “Altamarea”, Evening Land Vineyards, Willamette Valley ‘16 22Vacqueyras, Domaine Sang des Cailloux, Rhône Valley ‘14 24Brunello di Montalcino, Casanuova delle Cerbaie, Tuscany ‘08 29Barolo, Reva, Piedmont ‘13 28Côte-Rôtie, Patrick Jasmin, Rhône Valley ‘05 30Brusco dei Barbi, Fattoria Barbi, Tuscany ‘15 19Cabernet Sauvignon "Lower East", Gramercy Cellars, Columbia Valley ‘14 28

B E E R � & � C I D E RIsastegi Sagardo "Natural Cider" Basque, SP 14Etienne Dupont Cidre Bouché Normandy, FR 11

Moretti Lager Friuli 8Evil Twin “B is for Blueberry” Blueberry Gose 9Amstel Light Netherlands 9Victory Brewing “Prima Pils” Pennsylvania 9Finback, IPA Queens, NY 13Omnipollo “Nebuchadnezzar” IPA Brooklyn, NY (16oz) 13Chimay “Red” Trappist Ale Belgium 17Gueuzerie Tilquin “à L'Ancienne” Lambic Belgium (375ml) 17Threes “Wandering Bine” Foudre Saison Brooklyn, NY (500ml) 20Transmitter “NY1” New York Saison Brooklyn, NY (500ml) 20

C H E F � & � O W N E R � � M I C H A E L � W H I T E � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � C H E F � D E � C U I S I N E � � S C O T T � S C H N E I D E R

White Label Burger la frieda prime patty,

calabrian aïoli, fontina cheese pickles, pommes dauphines

L U N C H � � � - C O U R S E � � � � � � � � - C O U R S E � � � � � � �� � - C O U R S E � T A S T I N G � � � � �

I N S A L A T EInsalata

market greens, pickled vegetables, manchego cheeseaged sherry

Barbabietola roasted beet salad, fromage blanc, salmoriglio, horseradish

Insalata di Astice nova scotia lobster, nettle pesto, snow peas

fennel, lovage

Insalata di Spadapan-seared swordfish, haricot vert, lolla rossa

cherry tomatoes, olives, anchovies

A N T I P A S T IZuppa di Mais

chilled corn soup, shrimp, pickled red onioncharred sweet corn

Vellutata lobster bisque, périgord black truffles, tarragon

Crudo e Caviale (pf supp $8) fluke crudo, american sturgeon caviar

crème fraîche, meyer lemon

Torchon (pf supp $6) foie gras au naturel, grape mostarda

almond sabayon, micro basil

*consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

P E S C E E C A R N ECapesante

pan-seared sea scallops, artichokezucchini, olives

Bouillabaisse saffron broth, langoustine, scallops

bouchot mussels, rouille

Ippogolosso butter poached halibut, couscous

morels, waxbeans

Agnellorack of lamb en crepinette, barleysunflower seed pesto, long beans

Pollo Arrosto roasted chicken, fregola, oyster mushrooms

zucchini, parmesan

Tagliata (pf supp $6) dry-aged strip loin, pommes purée

spring onions, bordelaise

P A S T A E R I S O T T OTrofie Nero

ligurian crustacean ragù, seppia scallops, spiced mollica

Spaghetti blue crab, lemon, bottarga, chilies

Tortelli ricotta & mascarpone ravioli, sottocenere cheese

red wine glaze

Agnolotti milk-braised veal parcels, spring onion pesto

oyster mushrooms

Risotto riso acquerello, asparagus, chanterelles

prosciutto, weinkase lagrein

C O N T O R N I $ 1 2

Patate Schiacciatecrispy marble potatoes, capers, champagne vinaigrette

Pisellispring peas, prosciutto, black pepper

Chicorycharred chicory, anchovy vinaigrette, parmesan

Funghihen of the woods mushrooms, ricotta salata

C A V I A Rserved with whole wheat blinis, chives

crème fraîcheI M P E R I A L � G O L D � O S S E T R A � $115 per ounce

R O Y A L � B E L G I A N � $145 per ounceadd a glass of Krug +$35

A U S T R A L I A N � T R U F F L E Sfresh black truffles $55 (pf supp $15)

Tagliatelle� pasta ribbons, butter, parmigianoRisotto� � riso acquerello, butter, parmigiano