mezcal mignonette, finger lime, serrano limes | 22

vermont butter, sea salt | 8

whipped plant based feta, dukkah, rose vinaigrette | 22

market greens, shaved vegetables, STATE vinaigrette | 14

romaine hearts, white anchovies, parmigiana reggiano, croutons | 18

banana peppers, black garlic aioli, charred lime | 20

carrot romesco, charred leeks | 21

olives, mustard seed, quail egg, grilled naan bread | 22

tomato chutney | 16

pomme puree, watercress, bourbon peppercorn sauce | 54

ramp butter, wild mushrooms | 50

brussel sprouts, ginger, sesame, miso | 36

seafood stew with lobster, clams, mussels, bass, saffron broth, grilled garlic toast | 48

jumbo lump crab, calabrian peppers, green chick peas, preserved lemons | 38

raclette fonduta, watercress, tomato, hand cut fries | 34

fennel, tarragon, pecorino | 30

fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries | 28

cashew cream | 13

furikake, shallots, chilies | 13

four cheeses, breadcrumbs | 15

garlic sauce | 12

green goddess | 13

salted caramel ice cream | 13

cherry compote | 12

mascarpone cream, macerated strawberries and rhubarb | 12

bruleed bananas, vanilla, chocolate, strawberry ice cream, passion fruit caramel sauce, chocolate sauce, whipped cream, amarena cherries, and toppings | 18

by the glass | 9

by the pint | 7

Mule | 12

Margarita | 12

Spritz | 12

Old Fashioned | 12

Negroni | 12

with seasonal vegetables and grilled flatbread, tortilla chips | 17

bacon, cheddar, jalapeño | 14

housemade fig preserves, crostini | 18

banana peppers, black garlic aioli, serrano peppers | 20

| 15

tomato chutney | 16

furikake, shallots, chilis | 14

buffalo style chicken bites or cauliflower with buttermilk blue cheese dip | 15

tomato, basil, mozzerella | 19

locally sourced raised beef, smoked cheddar, STATE pickles, hand cut fries | 27

arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano | 30

brussels sprouts, ginger, sesame, miso | 36

chimichuri sauce, hand cut fries | 38

espresso, vanilla vodka, kahlua served in an Empire State Building Martini Glass | 19

Bacardi Superior Rum, Combier LeBleu, Lillet Blanc, fresh lime juice | 19

Maker's Mark 46, lemon juice, vanilla spice syrup, angostura bitters, topped with red wine | 19

Piggyback Rye, Nocelo, spiced brown sugar syrup, black walnut bitters | 20

Casa Noble Anejo, Sorel Artesianal Hibiscus, Mezcal, Passionfruit Syrup, fresh lime juice, habenero infused syrup | 21

Hendricks Gin, Sorel, fresh lemon juice, egg white | 20

Our/New York Vodka, maple syrup, fresh lime juice, ginger beer | 16

NY Ragtime Rye, bitters, sugar, orange | 18

Perry's Tot Gin, prosecco, Aperol, lemon juice, housemade grenadine, orange bitters | 17

citrus vodka, Fabrizia Blood Orange Liqueur, white cranberry, fresh lime juice, simple syrup | 19

Dorothy Parker Rose Petal Gin, Vervino Vermouth, Aperol | 18

st germain elderflower liquer, fresh seasonal berries, served in a French Press | 20

| 9

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| 9

| 15

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exclusively made with guidance of Patina co-founder Joachim Splichal | 16

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| 15

| 14

| 19

| 16

Vermont butter, sea salt

market greens, shaved vegetables, STATE Vinaigrette

banana peppers, black garlic aioli, charred lime

carrot romesco, charred leeks

tomato chutney

whipped plant based feta, dukkah, rose vinaigrette

romaine hearts, white anchovies, parmigiana reggiano, croutons

napa cabbage, jucama, carrots, cashews, sesame ginger dressing

tomato, avocado, hard boiled egg, Roquefort cheese, ranch dressing

quinoa, spelt, wild rice roasted cauliflower, marinated egg, avocado, pickled fresnos

whole grain trumpet pasta, artichokes, asparagus,peas, herbs

Fossil Farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries

tumeric rice, black tahini, pickled vegetables, cilantro

brussel sprouts, ginger, sesame, miso

chimichuri sauce, hand-cut fries | 8

arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano

fontina fonduta, watercress, tomato, hand cut fries

fennel, tarragon, pecorino

broccolini, freekeh, black lime

furikake, shallots, chilis | 13

four cheeses, breadcrumbs | 15

garlic salt | 12

cashew cream | 13

green goddess | 13

salted caramel ice cream | 13

seasonal berry compote | 12

chef's selection | 8

mascarpone cheese, macerated strawberries and rhubarb | 12

vermont butter, sea salt

mezcal mignonette, finger lime, serrano peppers

market greens, shaved vegetables, STATE vinaigrette

tomato chutney

olices, mustard seeds, quail egg, grilled naan bread

romaine hearts, white anchovies, parmigiana reggiano, croutons

banana peppers, black garlic aioli, charred lime

whipped plant based feta, dukkah, rose vinaigrette

potato pomme, peppercorn bourbon sauce | 12

brussel sprouts, ginger, sesame, miso

raclette fonduta, watercress, tomato, hand cut fries

seafood stew with lobster, clams, mussels, bass, saffron broth, grilled garlic toast | 10

bone marrow butter | 10

fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries

jumbo lump crab, calabrian peppers, green chick peas, preserved lemon

fennel, tarragon, pecorino

cashew cream | 13

four cheeses, breadcrumbs | 13

garlic salt | 12

furikake, shallots, chilies | 13

green goddess | 13

salted caramel ice cream

cherry compote

mascarpone, macerated strawberries and rhubarb

bruleed bananas, vanilla, chocolate and strawberry ice cream, amarena cherries, passion caramel sauce, chocolate sauce, toppings served table side | 5