Easter Brunch Prix Fixe Menu
FOR THE TABLE
Nutella Brioche Loaf Raspberry Jam 14
Rosemary, Thyme & Sea Salt Focaccia Frantoia Extra Virgin Olive Oil, Whipped Honey Ricotta, Tomato Confit Pesto 22
Nick & Toni’s Zucchini Fritto 23
ANTIPASTI
Strawberry Preserve & Whipped Sweet Ricotta Toast Toasted Hazelnut
Artichoke Fennel Salad Grana Padano DOP, Preserved Lemon
Cured Wild Salmon Sesame Seed Tartlet, Red Onion, Salmon Roe, Dill Crème Fraîche
Seared Yellowfin Tuna Fingerling Chips, Cured Egg, Olive Tapenade
Roasted Pear Salad Prosciutto di San Daniele, Creamy Goat Cheese, Toasted Walnuts
Lemon Ricotta Mezzaluna Spring Peas, Pancetta
SECONDI
Roasted Wild Mushrooms Poached Eggs, Crispy Polenta, Truffle Hollandaise
Lemon Ricotta Pancakes Harry’s Berries, Fresh Cream, Applewood Smoked Bacon
Spinach & Ricotta Cannelloni N&T Poached Egg, Herbs de Provence
Prosciutto di San Daniele & Fontina Croque Madame N&T Poached Egg, Field Greens, Mustard Vinaigrette
Hudson Valley Fisheries Steelhead Trout Wilted Mustard Greens, Toasted Almonds, Caper Vinaigrette
Colorado Lamb Loin Parmigiano Reggiano Risotto, Chanterelle, Lamb Jus
CONTORNI
Applewood Smoked Bacon 10
Crushed Yukon Gold Potatoes 14
N&T Field Greens 14
Roasted Asparagus Cured Egg, Lemon 16
DOLCI
Strawberry Rhubarb Tart
Basque Cheesecake Harry’s Berries Strawberries
Ricotta Tart Candied Orange
Flourless Chocolate Cake
Pistachio Gelato Pistachio Sablé
Honey Apricot Sorbet Honey Tuile
$95.00 per person, excluding tax and gratuity.
A 22% service charge will be added to parties of 6 or more.
Chef de Cuisine: Courtney Sypher-Barylski
Pastry Chef: Kelsey Roden
Consuming raw or undercooked meat, fish or fresh shell eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions.
Click on the menu below to download a full PDF.