THE HOUSE OF WILLIAM & MERRY

DINNER MENU FALL 2020

 

-GETTING STARTED-

 

CARAMELIZED BERKSHIRE PORK BELLY

     TRUFFLE DASHI AND SHISO  17

    

SCOTTISH SALMON TARTARE

     CAVIAR CRÈME FRAÎCHE, PRESERVED CITRUS,

     FIG LEAF OIL, AND GRILLED FLATBREAD  17

 

TRUFFLE PARMESAN DEVILED EGG

HOUSE MADE DUCK HAM AND SUNFLOWER SHOOTS  3.5/EACH

 

THE HOUSE CHEESE BOARD

A SELECTION OF THE FINEST ARTISANAL CHEESES WITH ACCOUTREMENTS  22

 

-SOUP AND SALAD-

 

SEASONAL SOUP

THE CHEF’S DAILY SELECTION  14

 

BÁNH MI SALAD

FALL GREENS, SOY-CURED WAGYU BEEF, PICKLED CARROTS & JALAPEÑO,

MINT, PUFFED RICE, TOASTED SESAME-RICE WINE VINAIGRETTE  16

 

-LAND AND SEA-

 

THE HOUSE BLACK ANGUS DOUBLE CHEESEBURGER

AMERICAN CHEESE, BIBB LETTUCE, CHARRED ONION AIOLI,

HOUSE-MADE KAISER ROLL, AND FRITES  18

MUSHROOMS  +8

PAN FRIED FARM EGG  +2

NUSKIES APPLEWOOD SMOKED BACON  +6

SEARED HUDSON VALLEY FOIE GRAS  +20

 

GRILLED IDAHO RAINBOW TROUT

“DIRTY” RICE, BROCCOLINI, SMOKED TROUT ROE,

AND BUTTERNUT SQUASH EMULSION  35

 

14 HR BRAISED PIG HEAD AND TWO CHEESE MEZZALUNA

     TRUFFLE PECORINO, BLACK GARLIC, PISTACHIO,

TRUFFLE BEURRE FONDUE, COOL BREEZE FARM PARSLEY  36

 

PAN ROASTED WILD ICELANDIC COD

ROMESCO SAUCE, PAPRIKA POTATO, CITRUS,

WILD MUSHROOMS, AND BABY BOK CHOY  36

 

RIBS & RAMEN

PRIME BEEF BABY BACK RIBS, BONE MARROW BROTH, SOY EGG,

GREEN PAPAYA-ROOT VEGETABLE KIMCHI, SCALLION, SHISHITO,

AND GARDEN CHILI OIL  38

 

 

 

The consumption of raw or undercooked food increases the possibility of food borne illnesses.

 

 

EXECUTIVE CHEF AND OWNER:  WILLIAM HOFFMAN

MANAGER AND OWNER:  MERRY CATANUTO

SOUS CHEFS: JOHN CLARK AND NICOLE MARTINE

MANAGER:  DAN BARR