first order

Tandoor bread 8 Raw Veggies 12 Papadum 6 Dips 8 each

House hummus, zaatar Red pepper & walnut Spiced eggplant, pine nuts Avocado, ginger & mint Labneh with pressed cucumbers

lighter

Burrata, apples raw & cooked, pecan-mint pesto 22 Shaved brussels sprouts, asian pears, walnuts, truffle & cheese 16 Avocado, smoked turnip, ponzu & everything seeds 14 Egg salad, habanero cream, potato crispies 13 Tandoor-roasted beet salad, tamarind, blackberries, labneh 18 Ribbons of jicama with fresno chilis and blood oranges 15 Shaved broccoli, quinoa, poached cranberries and cheese 15 Tofu-skin pockets, sweet potato, tomatillo-pepito salsa 18 Kabocha squash dumplings with radishes, soy & chili-scallion oil 17 Cashew and soybean falafel, hemp seed aioli, fermented greens 15 Sautéed seasonal mushrooms, XO sauce, farm egg, lime 16

bolder

Cauliflower tempura with steamed buns & house pickles 24 Pan-seared potato gnocchi, butternut squash, chestnuts, truffle 27 Shiitake “cacio e pepe” with haricots verts and creamy polenta 26 Garnett yam massaman curry, lily bulb, jack fruit, ginger 28 Mushroom galette, sheep’s milk cheese, almond-sorrel cream 27 Bamboo rice stir-fry, sugar snap peas & farm egg 28

Chef John Fraser

first order

Tandoor bread 8 Raw veggies 12 Papadum 6 Dips 8 each

House hummus, zaatar Red pepper & walnut Spiced eggplant, pine nuts Avocado, edamame & ginger

lighter

Ribbons of jicama with fresno chili & blood oranges 14 Shaved brussels sprouts, pears, walnuts, winter truffles 16 Avocado, smoked turnip, ponzu & everything seeds 14 Tandoor roasted beet salad, tamarind, blackberries 18 Tofu skin pockets, sweet potato, quinoa, tomatillo salsa 16 Kabocha squash dumplings, radishes, soy and chili-scallion oil 17 Cashew and soybean falafel, hemp seed aioli, fermented collard leaves 15

bolder

Cauliflower tempura with steamed buns & house pickles 24 Bamboo rice stir-fry, sugar snap peas, toasted nori 28 Garnett yam massaman curry, lily bulb, jack fruit, ginger 28

Chef John Fraser

desserts

Market berries, vanilla crème fraîche & herb syrup 9 Crystalized ginger cake, pear* 11 Maple custard, huckleberry, almond crumble 10 Chocolate ganache torte, cashews, berries* 12 Nun’s puffs with passion fruit and cinnamon dips 10

*VEGAN

digestifs

bitter Amara, Amaro d’Arancia Rossa, Sicily 10 Montenegro Amaro, Emilia-Romagna 10 Nonino ‘Quintessentia’, Friuli 12 Braulio Amaro, Lombardia 12 Fernet Branca, Lombardia 10 Averna Amaro, Sicily 10

sweet Pommeau, South Hill Cider NV, New York 14 Auslese Cuveé, Kracher, Burgenland 2017 14 Pineau des Charentes, Paul-Marie et Fils, Cognac 16 Marsala, de Bartoli ‘Vigna la Miccia’ 5 yr, Sicily 19 Pedro Ximenez, Valdespino, sherry NV 21

spirited Ansac Cognac V.S., France 16 Lelouvier Calvados Fine NV, Normandy 16 Clear Creek Pear Brandy, Oregon 16 Neversink Spirits Apple Brandy, New York 16 Hans Reisetbauer Carrot Eau de Vie, Austria 23 Hans Reisetbauer Rowanberry Eau de Vie, Austria 28 Oban 14 yr, Highland, Scotland 20 Springbank 18 yr, Campbeltown, Scotland 38

teas 6

Peppermint-spearmint Crimson chai Turmeric honeybush Ginger lemon mint Chamomile Genmaicha green tea Darjeeling “autumn flush” light black tea

first order

Tandoor bread with three dips: hummus, avocado, mint & ginger, smoky eggplant* 15 Raw veggies, red pepper & walnut dip* 10 Market lettuces, baby spring vegetables, banyuls vinaigrette* 15 Sugar snap peas, snow peas, lemon & good olive oil* 9 Egg salad, habanero cream, potato crispies 6 Polenta fries with dill & creamy feta 8 Lavva yogurt, toasted coconut granola, berries agave* 8

‘breakfast’

Egg in the hole, white cheddar, avocado and brioche toast 18 Tomatillo & nopal cactus shakshuka with feta 18 Nix benedict, homemade thyme muffin, kale sofrito, charred tomatoes 16 Market egg scramble with shiitake mushrooms, asparagus, peas & ramp salsa verde 15 Eggs freestyle, with malted potatoes, whole grain toast & blueberry jam 14 Maple french toast, market berry jam 9 “Patriot” pancakes, gluten-free, with berries, butter & maple syrup* 14

‘lunch ‘

Hummus bowl, summer bean salad, hard egg, avocado, tandoor bread* 16 Bamboo rice stir-fry with avocado & market vegetables* 18 Patty melt, caramelized onions, swiss cheese, thousand island, seeded rye 16 Cauliflower tempura with steamed buns & house pickles* 20 Beet burger, horseradish cream, apples, cucumbers* 18 Shaved brussels sprouts, asian pears, walnuts, raisins, winter truffles & sarvecchio cheese 18

sides

Tandoor Bread* 6 Vegetarian sausage 6 Naked avocado* 5 Twice-fried potatoes* 8 Seasonal fruit* 8

*VEGAN, or can be made vegan

 

Chef John Fraser

cocktails

The Nix 14

Vodka, strawberry, cherry tomato, mild chili

Summer peach 14

Vodka, fresh peach, barley

In Pink 15

Pisco, grapefruit, pink peppercorn, champagne

Honey Bee 14 (non-vegan)

Gin, thai basil, clover honey, sake

Albion 14

Mare gin, fresh blackberry, juniper, lemon

My Darling 15

Reposado tequila, clementine, fresh turmeric, chili

Dreamcatcher 15

Mezcal, burnt & fresh lime juices, cardamon, chocolate dust

Playa II 15

Reposado tequila, passion fruit, lime, champagne foam

Cherry Blossom 15

Japanese whisky, fresh cherries, lemon

 

non-alcoholic drinks 8

Housemade Sodas:

Pear & cardamom Blackberry & juniper Bergamot & lemongrass

wines by the glass

bubbles

Dark-fruited Lambrusco, La Battagliola, NV 12

Dry, delicate Rosé, Val de Mer, NV 16

Rich, complex Champagne, Laherte Frères NV, France 19

white

Vegan, sun-ripened Verdejo, Sanz 2018, Rueda, Spain 13

Herbaceous Grüner Veltliner, Weingut Schödl, Austria 15

Racy, complex Chenin Blanc, Arnaud Lambert 2017, France 15

Creamy, ripe Chardonnay, Talley Vineyards, 2016, California 18

rosé

Seductive, floral Provence Rosé, Jules 2018, France 15

Mineral driven Listán Negro Los Bermejos, Canary Islands 15

red

Pure, fresh Schiava, Loacker “Raetinello” 2017, Italy 12

Bright, spicy Cabernet Franc Bourgueil 2017, France 16

Fragrant, savory Langhe Nebbiolo Bovio 2017, Italy 17

Organic, flavorful Pinot Noir, Oeno, RRV, California 18

beer & cider 8

Dry Cider, Maeloc, Galicia, Spain

Pilsner, Tröegs, Pennsylvania 8

IPA, Maine Beer Co. ‘Lunch’, Maine 16oz 12

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cocktails

Bloody Mary 12

Tomato juice, vodka, spices, celery

Nix Mimosa 12

Mandarin orange juice, cava

Bellini Royale 12

Fresh blackberries, cava

In Pink 14

Grapefruit, pink peppercorn, pisco, champagne 14

Playa II 14

Passion fruit juice, reposado tequila, champagne foam

non-alcoholic drinks

Fresh made juices 9 Spinach, kale, apple & pineapple Carrot-orange

House sodas 8 Pear & cardamom Blackberry & juniper Bergamot & lemongrass

Iced Teas 7 Darjeeling “Autumn flush” Hudson Valley lemon verbena & ginger Macha latte with white chocolate (served hot) 7