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GRAPEFRUIT BRULÉE 7 HOUSEMADE GRANOLA local yogurt, seasonal fruit, fennel pollen 11 BURRATA TOAST cashews, date syrup, fennel pollen 16 add salumi of the day +5 add soft boiled egg +3 POTATO LATKES kalamansi lime crème fraiche, chives 12 add smoked trout caviar +10 MARKET LETTUCE SALAD fines herbes, sherry shallot vinaigrette 13 THICK CUT APPLEWOOD SMOKED SLAB BACON spicy maple, parsley 13 SPICY AVOCADO TOAST housemade kimchi, sourdough 15 add soft boiled egg +3 ESCAROLE CAESAR parmesan crouton crisp add portugese anchovy +9 add braised chicken +7 15
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BACON, CANADIAN BACON, OR GRAVLAX 9 AVOCADO 6 TWO EGGS 6 SEASONAL FRUIT 9
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THREE EGG OMELET boursin cheese, fines herbes served with petit salad or crispy fingerling potatoes add wild mushrooms +5 18 JONAH CRAB SLOW SCRAMBLE sour cream, pickled red onion, chervil, sourdough toast 24 EGGS BENEDICT choice of canadian bacon or gravlax, poached eggs, english muffin, hollandaise served with petit salad or crispy fingerling potatoes 21 BRAISED SHORT RIB HASH poached eggs, shortrib, potatoes, béarnaise, sourdough 23 WILD BERRY SOURDOUGH WAFFLE normandy sea salt butter, maple syrup 16 BREAKFAST SANDWICH fried egg, almond croissant, avocado, guanciale, aged cheddar, spicy mayo 14 WILD MUSHROOM RISOTTO cotija, sage, aged balsamico 23 CHICKEN SALAD SANDWICH lebanese pickles, wild arugula 16 THE MILLING ROOM BURGER dry aged beef, tomato, charred onion, american cheese, thousand island 20 FLATIRON STEAK AND EGGS served with petit salad or crispy fingerling potatoes 24 PHILLIP KIRSCHEN-CLARK CHEF PARTNER
20% GRATUITY ADDED TO PARTIES 6 OR LARGER
appetizers
MARKET LETTUCE SALAD fines herbes, sherry shallot vinaigrette 13 CELERY ROOT SOUP grilled scallion coulis, pickled ramps, brown butter 13 GRILLED SAIGON OCTOPUS jackfruit purée, vietnamese mint, ginger, spicy brussels sprouts leaves 23 ASPARAGUS SALAD soft boiled egg, sharp provolone, dried mulberries, fines herbes 17 BEEF TARTARE green peppercorn aioli, cornichons, sourdough toast 18 ESCAROLE CAESAR parmesan crouton crisps 15 add portugese anchovy +9 SEARED SALMON BELLY CRUDO rhubarb aioli and mostarda, shaved green almonds, citrus fern 22 ARTISAN CHEESE honey, walnuts, fruit preserves 19
pastas
STROZZAPRETI CACIO E PEPE pecorino, peppercorns 25 SPICY VONGOLE BUCATINI garlic, white wine, thai chili, miso, parmesan, breadcrumbs 28
entrées
WHITE ASPARAGUS potato latkes, wild greens, béarnaise 28 add smoked trout caviar and serrano +9 LONG ISLAND MONKFISH “OSSO BUCO” artichoke barigoule, saffron spelt, green strawberry, red wine jus 33 TUNA PUTTANESCA shaved fennel, mustard greens, taggiasca olives, preserved citrus 37 ATLANTIC SALMON hearts of palm, sorrel, pickled red onion, gastrique 29 GRILLED BERKSHIRE PORK CHOP sugar snap peas, fresh wasabi, jus 38 ROASTED FREE RANGE CHICKEN asparagus, spring onions, lobster yogurt 30 60 DAY DRY-AGED NY STRIP LOIN baby turnips and their greens 39
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GLAZED CARROTS local honey, cardamom, thyme 11 BRUSSELS SPROUTS lemon, yemenis spice blend 11 WILD MUSHROOMS shallots, fino sherry, fines herbes 15 CRISPY FINGERLING POTATOES fines herbes, aioli 11
HERBED DUMPLINGS lobster, mandarin, gruyere, tarragon 29 WILD MUSHROOM RISOTTO cotija, sage, aged balsamico 26 PHILLIP KIRSCHEN-CLARK CHEF PARTNER
20% GRATUITY ADDED TO PARTIES 6 OR LARGER