✦ Michelin One Star
Our Menu
Seasonal · Farm-to-Table · Tasting Menu
Tasting Menus
Five Courses
$145 per guest
Seven Courses
$195 per guest
Wine Pairing
$95 per guest
Verdant Bite
A single, seasonal composition from the kitchen — today's expression of the garden.
Hudson Valley Beet
—Roasted golden and candy-stripe beets, whipped chèvre, crispy quinoa, pistou of spring herbs, edible nasturtium
Oyster & Sea
—Wellfleet oyster, cucumber granita, dill oil, crème fraîche, caviar pearls
Mushroom Consommé
—Wild foraged mushroom broth, porcini cloud, shaved black truffle, micro herbs from our garden
Stone Fruit Salad
—White peach, nectarine, shaved fennel, marcona almonds, aged sherry vinaigrette, burrata
Vegetarian
Hand-Cut Tagliatelle
—Fresh pasta, brown butter, Parmesan fonduta, shaved summer truffle, garden chives
Vegetarian
Atlantic Halibut
—Pan-roasted wild halibut, sunchoke purée, caramelized leek, clam nage, crispy capers
Dry-Aged Duck Breast
—Hudson Valley duck, black cherry reduction, roasted root vegetables, smoked duck jus, herb oil
Prime Beef Tenderloin
—45-day dry-aged tenderloin, pomme purée, roasted bone marrow, bordelaise, watercress
+$18 supplement
Artisan Cheese Course
$28 per guestThree selections from our cheese program, accompanied by honeycomb, fig mostarda, candied walnuts, and house-baked crackers
Optional add-on
Palate Cleanser
Today's seasonal sorbet with a complement of the garden — a moment of pure clarity before the finale.
Chocolate & Bergamot
—Valrhona dark chocolate ganache, bergamot curd, honeycomb, cocoa nib tuile, crème anglaise
Stone Fruit Pavlova
—Meringue, whipped Chantilly, roasted stone fruits, elderflower, basil oil
Vegetarian · Gluten-free
The Wine Program
Our cellar is an expression of our values: small producers, regenerative farming, minimal intervention. Sommelier Marcus Chen has curated over 400 selections from across France, Italy, the Finger Lakes, and the natural wine movement. Each pairing is chosen to harmonize — never to overshadow — Chef Voss's cuisine.
We offer a five-course tasting pairing at $95 and a seven-course pairing at $115. For guests who prefer to explore independently, our sommelier is always available for guidance.
Dietary & Allergies
Verdant embraces every guest. Our kitchen accommodates vegetarian, vegan, gluten-free, and most allergy-specific needs with the same artistry applied to every course. Please note any requirements when reserving, and our team will ensure Chef Voss's full attention.