Menu
Small Plates
Oysters On The Half Shell
with house-made cocktail sauce and mignonette
Spring Lettuces
with shaved baby artichoke and honey vinaigrette
Grilled Octopus
with peanut potatoes, green goddess and lemon
Steak Tartare
with chopped black truffle, arugula and parmesan
Iceberg Wedge Salad
with buttermilk and blue cheese dressing, bacon lardons and cherry tomatoes
House-Made Ricotta
with fava beans, pumpernickel, preserved lemon and cilantro
Escarole Salad
with toasted walnuts, pecorino romano and a light anchovy dressing
Braised Red Beets
with whipped vermont goat cheese, green garlic and wheatberries
Jonah Crab Cakes
with tartar sauce and celery root coleslaw
Waverly Chicken Pot Pie
Dover Sole
with hollandaise and string beans
Hudson Valley Duck Breast
with slow-cooked farro, rhubarb jam and charred spring onions
Ricotta Gnocchi
with seasonal mushrooms, bloomsdale spinach and truffle butter
Oven-Roasted Halibut
with english peas, escargot, toasted garlic and parsley
Grilled Dry-Aged New York Strip Steak
with asparagus and maître d'hôtel butter
Pan-Seared Arctic Char
with braised flageolet beans, artichoke, basil pesto and littleneck clams
Amish Chicken
with potato terrine, bitter greens, balsamic-glazed cipollini and a mustard jus
Waverly All-Natural Burger Or Cheeseburger
with french fries
Large Plates
Sides