Artichoke mayonnaise   21

Stewed summer squash with Ardith Mae   25

Romano beans and peppers with buttermilk   25

Tomato and cucumber salad with almond and hyssop   26

Coal-roasted scallops with green garlic butter   24

Seafood and sungold salad   29

Hand-chopped tuna with grated tomato, hot sauce and celery oil   30

Wood-roasted Snowdance chicken with potatoes and cress   41

Grilled bavette steak with horseradish cream and broccolini   48

Sugar Hill Farm pork chop with roasted Jimmy Nardellos and salmoriglio   50

Atlantic halibut with baby artichokes and tarragon   47

Grilled swordfish with sungolds and green sauce   48

Summer vegetable medley with saffron rice   40

Fish pie   55

Big Green Salad 31

Little Green 16

Basil-Buttered Corn on the Cob  6

Chef de cuisine: David Nathans