Persimmon

Beet Salad

Roasted and smoked beets with Asian pear, pickled persimmon and mint—bright, seasonal, and gluten‑free/vegetarian friendly

Truffle Beignets

Black truffle and taleggio cheese beignets with truffle aioli—rich, indulgent, and vegetarian

Black Spaghetti

Black spaghetti with bottarga, chili flakes, breadcrumbs and almond oil—umami‑rich and texturally compelling

Spaghetti Bolognese

Spaghetti Bolognese with Parmigiano‑Reggiano—classic comfort with refined execution

Beef Tartare

Hand‑cut top‑loin tartare with horseradish cream, anchovy aioli and cured egg yolk—bright, silky, and umami‑rich

Take Home Deviled Eggs

Deviled eggs with smoked trout mousse and roe—elegant, smoky, and gluten‑free

Scallops

Seared Massachusetts sea scallops with cauliflower, celery, caper and brown butter emulsion—delicate and well‑balanced

Croquettes

Braised green croquettes with dijonaise sauce—crispy exterior, soft vegetal interior, tangy mustard finish

Ravioli

Potato and Fontina ravioli in cacao e pepe sauce with shaved Perigord black truffle—earthy, creamy, and luxuriously aromatic

Foie Gras

Hudson Valley foie gras with duck neck confit, kumquats, blood orange and yuzu—luxurious and well‑composed

Ribeye

Seared beef ribeye filet with mushroom ragout, shallot, potato and Bordelaise sauce—hearty and refined

Chocolate Tart

Chocolate tart with Guanaja chocolate ganache, caramel sauce and sea salt—rich and satisfying

Lime Cheesecake

Market lime cheesecake with coconut crust, navel orange and yuzu pudding—bright and citrusy