Spring 2025 Dinner Menu
Salads & Starters
Caprese Salad with Grilled Artichoke, Burrata, Fava and Arugula
Minty Lemon Vinaigrette
Salad of Red Gem, Mache and Baby Lettuce
Rhubarb Vinaigrette
Young Lettuces with Herbs and Avocado
Salad of Watermelon, Rocket, Heart of Palm, Feta and Mint
Balsamic Vinaigrette
Quinoa and Lentils with Spring Vegetables and Lemon
Union Square Bibb Salad with Shaved Gruyere and Garlic Croutons
Caeser Style Dressing
Spring Panzanella of Asparagus, Brussels, Olives, Scallions and Dill
Grilled Radicchio and Summer Stone Fruit with Pecorino
Spring Minestrone Soup with Pistachio Pesto
Chilled Corn Soup with Lobster Salad
Yellowfin Tuna Sashimi with Sesame, Olive Oil and Chive
Dijon Chicken over Spinach, Almonds, Pecorino and Soft Egg
Hanger Steak with Sliced Cucumber and Spinach
Ponzu Mustard Vinaigrette
Mains
Gnocchi with Tomato Confit and Burrata
Torn Pasta with Lobster, Favas and Tomatoes
Vegetable Ratatouille with Sweet Corn Polenta
Montauk Bass with Castelvetrano Olives and Herbs
Baked Halibut with Chermoula and Preserved Lemon
Slowly Roasted Salmon with Meyer Lemon Relish
Miso Glazed Sea Bass with Cucumbers and Boy Choy
Eduardo’s Famous Roasted Chicken
Mustard Shallot Breadcrumb Crusted Rack of Lamb
New York Strip Steak with Chimichurri
Charred Rib Eye with Tomato Bread Salad
Sides
Crispy Baby Artichokes with Shaved Parmesan
Confit Leeks with Lentils and Lemon
Heirloom Tomatoes with Toasted Fennel Seeds
Roasted Asparagus with Mustard Vinaigrette
Watercress with Apples and Manchego
Cold Cucumber with Dill, Red Onion and Sesame
Haloumi Tray Bake with Spring Vegetables
Spring Risotto of Asparagus, Parmesan and Chives
Broccolini with Ginger, Garlic and Tamari
Rainbow Beet Terrine with Chevre and Thyme
Smashed Crispy Herby Potatoes
Sagaponack Corn Pudding
Soft Polenta with Mixed Mushrooms
Citrus Roasted Carrots with Labneh and Dill
Grilled Corn Salad with Cotija and Shallot
