cheesecake brûlée
blueberry streusel french toast
salmon avocado toast
spring chicken
fig and butternut flatbread
1894 Spring Lamb
1894 Sourdough Bread
Halibut Bouillabaisse
Hudson Valley Duck Duet
burrata with quinoa tuile
beetroot and bitter greens
Lobster Risotto
Passed Hors D'oeuvres
autumn chicken
cauliflower hummus
sweet pea agnolotti
quinoa and heritage carrots
matcha buttermilk biscuits
pistachio cheesecake
"beef wellington"
charred filet mignon with pommes purée
roasted acorn squash
artisanal cheeses and honeycomb
blueberry panna cotta with toasted sponge cake
dark chocolate cakes
lamb chops with tomato confit and fig
smoked beets with pistachio butter
canapés
1894 Beetroot
pear and ricotta toast with sorrel
"shrimp and grits," smoked basil breadcrumbs
butternut squash velouté
vegan burger
mocha brûlée
sweet corn ravioli with brown butter
ricotta cavatelli, shortrib and patty pan squash
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