Skip To Content
Week 43 · Autumn Dinner Tuesday to Saturday +1 212 555 0147
Book A Table

Cooked In Plain Sight

Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Book A Table This Week's Menu

A Menu That Turns Each Week

Written on Monday from what the growers bring, cooked until Sunday, then the week turns.

See Week 43 Book This Week

A Seat At The Pass

Ten stools face the kitchen. Watch the sauce poured and the garnish set, a foot from your plate.

Book A Table The Open Kitchen
Elias VargaKenji MoriClara WeissFreya Lund+6Ten in the brigade, all in view
Week 43 · Autumn
Week 43 · Autumn19 dishes on the à la carte
Gloved hands setting a garnish with tweezers
Three spheres held in the palm
A chef plating a row of dishes

This Week

Week 43 · Autumn Full À La Carte
A plated fish dish under the lights
Hands scattering greens over a dish
Sauce poured over a beef dish

From The Kitchen To The Room

Every plate stops once under the lamps: the head chef checks it, the ticket is called, and it crosses to the dining room.

Kitchen Dining Room
Table 7Squash VeloutéSauce · Fire
Squash Velouté
Table 12Scallop, Cider & AppleFish · Fire
Scallop, Cider & Apple
Table 3Wild Mushroom TartSauce · Fire
Wild Mushroom Tart
Table 9Venison, Cherry & CeleriacSauce · Fire
Venison, Cherry & Celeriac
Table 15Crusted Hake & MusselsFish · Fire
Crusted Hake & Mussels
Table 4Lamb, Squash & CarrotSauce · Fire
Lamb, Squash & Carrot
Tickets Called
At the pass, by the head chef
Every Plate
Checked for its allergens before it leaves
Book A Table

Plates Of The Week

Squash VeloutéSquash VeloutéRoast squash, brown butter, sage, toasted seeds$14
Scallop, Cider & AppleScallop, Cider & AppleHand-dived scallop, cider butter, Wren apple, chervil$19
Wild Mushroom TartWild Mushroom TartCeps, chestnut mushrooms, puff pastry, egg yolk, thyme$16
Venison, Cherry & CeleriacVenison, Cherry & CeleriacVenison loin, pickled cherries, celeriac, juniper$34
Crusted Hake & MusselsCrusted Hake & MusselsHake, herb crust, leek, mussels, saffron$29
Lamb, Squash & CarrotLamb, Squash & CarrotLamb rump, glazed carrots, squash purée, mint$32
Duck, Plum & ChicoryDuck, Plum & ChicoryDuck breast, roast plum, chicory, five spice$31
A chef plating with tweezers at the pass
A Friday At The Pass Four minutes inside the open kitchen

Words From The Brigade

We write the menu on Monday with whatever the growers carried in. By Sunday the squash is gone, and so is the dish.

Elias VargaElias VargaHead Chef

Pastry is the last station to plate and the first to start. Friday's dough is folded on Wednesday.

Clara WeissClara WeissPastry Chef

The counter is the best seat in the house. You hear the ticket called, see the plate checked, and it reaches you warm.

Sofia MarinSofia MarinRestaurant Manager
4.81,284 Google reviews

See It From The Counter

The plates look better a foot away. Book a stool at the pass.

Book The Counter

Book A Table

The counter, the dining room or the bar; the day, the party and a time with tables left. We hold it while you finish.

Where Would You Like To Sit?
The Day And The Party

Guests

Day

The next three weeks appear here.

Pick A Time

Choose a seating area and a day to see its times.

Your Details
Allergies At The Table

Sauce poured into a white bowl The dining room at lunch Herbs scattered over a dish A millefeuille on a square plate Black lamps over the evening tables Pasta on a white plate on linen

Find Us

48 Larder Lane, Hudson, NY 12534

Call The Floor

+1 212 555 0147
From 10:00 am, between services

Write To Us

example@example.com
The menu of the week, every Monday

Open Now

Dinner Tuesday to Saturday
Closed on Mondays

Visit Us Anytime

For bookings use the booking page; for everything else, write here and the floor team replies the same day.

Chef's Counter
Fri - Sat 12 pm · Tue - Sat 6 pm
Dining Room
Wed - Sun 12 pm · Tue - Sat 5:30 pm
The Bar
Sun 12 pm · Tue - Sat 4 pm