Cupcake-tini: Our house-made vanilla cupcake infused, muddled, and pulverized with gin and chocolate-flavored dry vermouth, stirred, shaken, and lit with rainbow sprinkles and malt balls in a Murano martini glass 12
Pole-caught heirloom goat feet with artisanal eggwurst crostini 9
Hand-dipped bat beignets in a pork-knuckle gelato nest atop a foraged waffle 9
Lollipop à trois: a burrata pop dusted with fennel pollen on a stem of charred salsify root; an organic free-range fried chicken drumette wrapped in ramps on a foie gras foam; and a seared pork-belly pop on a grilled lemongrass skewer, topped with black bean-Matcha caviar and micro shiso tendrils 18
Bushwick, Brooklyn, rooftop macro greens with lardons of Charles, a heritage Tamworth pig raised in the Pocono Mountains on foie gras and white truffles, dressed with house-cured vinegar and unfiltered tender-olive oil 11
Offal shooter du jour Market price
Plywood-smoked canal salmon with a low-tide sea-foam coulis 24
Lazy Dazy Ranch wheatgrass-grazed Wagyu beef, massaged with patchouli oil and a Dead Sea salt spa rub, finished over driftwood coals and served with a ballpark mustard reduction 32
Coffee-steamed Sonoma County pork belly poached in raw sheep’s milk and blanketed with creosote-smoked bacon before slow-roasting in an Easy-Bake Oven 22
Chicken-skin bao stuffed with goat cheeks and handcut roadside pennycress, triple-fried and paired with dirty-water-dog dipping sauce 21
Stir-fry of locally shaved organic Bluestocking Farms Brussels sprouts and scavenged shellfish in a warm lemon and Sriracha glaze 22
Le lait à l’aréole: Park Slope, Brooklyn, free-range human breast milk demi popsicles bathed in rooftop wasp effluvia Market price
Goat cheese panna cotta on a toasted quinoa pillow with salted-caramel cilantro-shoot confetti 10
Molten zucchini and frozen mung-bean yogurt whoopee pies infused with just-pressed Okefenokee Villa Estate olive oil 11
Tahitian vanilla bean cake brûlée with Gowanus Rumrunner aged Camembert crumbles 12