DINER MENU

A PPETIZERS PA STA SEA FOOD

BACON WRAPPED PRUNES BARLEY RISOTTO SCALLOPS
stuffed with goat cheese / almond garden vegetables nori-bacon crust / cauliflower puree
parmesan / mascarpone

*SHRIMPS
*STEAK TARTARE ginger-lime aioli / microgreens blend
kajmak / pine nuts SEAFOOD LINGUINI
brioche croutons / crispy capers
shrimp / mussels / cat fish / white wine *SALMON
ginger aioli / black oil
mashed potato and leek
*SALMON TARTARE
beet / capers / quinoa / pine nuts / cucumber DRY AGED
BEEF BOLOGNESE MEAT
sautéed mushrooms / garganelli pasta
PROSCIUTTO CROQUETTES chipotle breadcrumbs *FILET MIGNON 6 oz
mustard dressing / horseradish cream foie gras croquette / parmesan puree / roast pepper

CALAMARI FRIES
VEGGIE BABA BURGER
tartar sauce smoked gouda / beef prosciutto / jalapeno / fries
CAULIFLOWER
eggplant yogurt spread
pomegranate molasses / fresh herbs
GREEK SALAD VEAL SCHNITZEL
peppers / cucumber stuffed with aged kajmak / tartar sauce
kalamata olives / feta cheese
EGGPLANT
feta cheese / brioche croutons
FOIE GRAS MOUSSE apricots / kalamata jam / almond flakes 5 HOUR LAMB
Hudson Valley goose and chicken liver mashed potato / pomegranate vinaigrette
plum marmalade / brioche

FOREST MUSHROOMS
CHICKEN SKEWER kajmak / crispy polenta with truffles

BABA’S
Mediterranean marinade
fennel
/

KITCHEN:

RESTAURANT & COCKTAIL BAR

BEEF SKEWER BABY CARROTS
ajvar marinade leek mousse with almonds
kimchi yogurt
SIMPLY THE
TRUFFLE POTATOES
truffle cream / lardo / truffles / chives
GRILLED VEGETABLES
garlic bean spread
WARMEST
*These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shelllsh or eggs may increase your risk of foodborne illness. Please inform your server of