Dinner Menu
PLATTERS TO SHARE
SIX ARTISAN CHEESES
with Garnishes and Peter’s Fruit Nut Bread
SAMPLER OF AMERICAN CHARCUTERIE
with Grain Mustard
CLINK. Seafood Platter*
4 each oysters, littleneck clams, blue prawns and hamachi tartare
STARTERS
ISLAND CREEK OYSTERS ON THE HALF SHELL
with Champagne Mignonette and Lemon
Spring Onion and Potato Soup
with Green Garlic Oil
Gem Lettuce Salad
with Herb Dressing, Fresh Hearts of Palm, Radishes and Olive Oil Crouton
Local Burrata Cheese
with Fennel, Arugula and Meyer Lemon Salad
CLINK. Lonza
with Olive Oil and Breadsticks
Foie Gras Torchon
with Arrope and Brioche
BEEF TARTARE
with Brioche, Pistachios, Aleppo Pepper and Mustard Ice Cream*
Ceviche of Red Snapper
with Blood Orange, Grapefruit, Jalapeño and Lime*
Sashimi of Yellowtail
with Black Garlic Ponzu and Sichuan Peppercorn Spiced Peanuts*
STEAMED MAINE MUSSELS
with Aji Amarillo and Smoked Bacon
PASTAS AND DUMPLINGS
Bucatini
with Leeks, Nettles, Charred Shishitos and Parmesan
PAPPARDELLE
with Lamb Ragu and Parmesan Reggiano
Ricotta Gnudi
with Mint Butter and Pea Greens and Pistachios
Potato Gnocchi
with Braised Goat, Curry Oil and Smoked Dates
MAINS
SEARED SEA SCALLOPS
with Cauliflower, Crispy Kale and Beet Vinaigrette
Slow Cooked Salmon
with Asparagus, Rock Shrimp, Garlic Scapes and Cara Cara Oranges
Natural Chicken Breast and Pressed Leg
Heirloom Rice Porridge, Spinach and Aji Panca Glaze
Berkshire Pork Loin & Belly
with Heirloom Beans, Shiitakes, Mustard Greens, Pickled Mustard Seeds
DRY AGED STRIPLOIN
with Aligot Potatoes, Rapini and Red Wine Sauce*
EXTRAS
FINGERLING POTATO PUREE
ORGANIC FARRO
with Mascarpone and Chives
PASTA SHELLS AND CHEESE
with Smoked Truffle Salt
Roasted Cauliflower
with Curry and Currants
BLOOMSDALE SPINACH
with Garlic Oil
DESSERTS View Menu
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*cooked to order; consumption of undercooked proteins may increase your risk of food borne illness
before placing your order, please inform your server if a person in your party has a food allergy
gratuity of 18% is added to parties of 6 or more
