Delmonico's - Closter, NJ

walnut cake, apricot jam, banana gelato, meringue

cranberry and orange glaze, chocolate cookie crust

mandarin toffee, lemon ice cream

basil ice cream, rhubard compote

frozen citrus mousse, chilled lemon grass broth

5 spoke creamery, port chester ny tumbleweed has a creamy, nutty, sharp flavor with a slightly curdy texture. made from raw cows milk

veneto, italy ubriaco del piave - cow's milk semi soft cheese, ubriaco cheese is italian for drunk or intoxicated, which suits this cheese because it is bathed in cabernet, merlot and raboso must for three months, creating a bruise-colored rind and a very fruity flavor. it has a sweet fragrance, and the cheese itself is semi-soft, white and creamy. the piave is a river in northern italy.

old chatham sheepherding co, old chatham, hudson river valley ny. a mixture of sheeps and cows milk. this soft-ripened cheese is intensely creamy, grassy and sweet..

cypress grove chevre, arcata ca. cheesemaker mary keehn crafts this goat cheese . truffle tremor has a bloomy rind like humboldt fog and a dense, yet slightly fluffy interior dusted with tiny specks of black truffle. the cheese is translucent just under the rind, the result of enzymes breaking down the milk protein, with the unmistakable earthy aroma of truffles.

rogue creamery, central point or. a cows milk blue with a balance of sweet caramel and hazelnut flavors that contrast deliciously with the sharp bite of the blue veining.

freisland, north holland. roomano is a skimmed cow's milk gouda from holland aged up to six years. the texture is hard and crystalline; the flavor has intense caramel and butterscotch tones

vintage all natural boneless rib eye

vintage all natural dry aged sirloin strip

vintage all natural dry aged short loin steak

the john krupa three pound bone in rib eye

vintage all natural tenderloin steak

herbed pappardelle

sauce a la wenberg

chorizo, summer greens

sun chokes, roasted shitakes, rock bird shrimp, pistachio, spinach

piperade, rainbow swiss chard

chanterelle's, mustard spaetzle, local escarole

poached egg, gemolata, white anchovies

jasper hill blue cheese, smoked apple-wood bacon

summer vegetables, lemon yogurt

summer pickled vegetables, petit herbs, yellow tomato vinaigrette

mango ribbons, red chili, cucumber, lime, mint, coconut

smoked bacon, watermelon, radish, aji amarillo

oysters, lobster, king crab, jumbo shrimp

fava beans, tomato, lemon, arugula

sweet and sour onion marmalade, crisp pancetta, roasted peach

lardo, spinach, champagne creme, crucolo cheese

sweet peas, ramp butter, chantarelle mushrooms

chef's preparation, changes daily

chef's seasonal inspiration