Spring Menu N°XII · Released April 14, 2026 · Composed by Chef Lena Marsh with sommelier David Reyes. Every course below is paired, every paragraph is in season as of this morning's delivery.
The first thing you eat is also the simplest. Trout from a small farm at the foot of the Catskills, cured for six days in salt and brown sugar, set on a brittle wafer of last week's rye sourdough. It is meant to wake the palate, not feed you.
A small bowl of three radishes. French Breakfast, Watermelon, and a tiny D'Avignon. Pulled from the ground at Letterbox Farm yesterday. The butter is cultured here, in a small Hudson Valley creamery. The salt is from a cliff in Mendocino that David's mother lives ten minutes from.
The bread course is the most contentious thing on the menu. We mill our own flour, twice, the morning of service. The loaves come out of the oven at 5:40pm, ten minutes before the first table sits, and you receive yours at the third course. It will not get any warmer than this.
An iced bowl arrives empty, save for a sliver of lardo and a curl of mint. We pour the soup at the table. A chilled English pea velouté thinned with a single spoon of crème fraîche, finished with mint oil pressed from leaves grown ten miles from here.
Fluke from a day-boat in Montauk, sliced thin enough that the plate shows through. Finger lime caviar from a single farm in Florida, opal basil from the kitchen garden, and a few drops of an aged white shoyu we have shipped twice a year from Wakayama.
Eight agnolotti per guest. We make them at four in the afternoon and again at seven. The brodo is built from a five-year-aged Parmigiano rind and reduced for nine hours; the brown butter is finished tableside with a leaf of sage from the back garden.
Black bass, line-caught off Long Island, scored and pan-roasted in clarified butter until the skin shatters. The sauce is a classic vin blanc. Shallot, white wine, fish fumet, butter. Pulled at the last minute with a spoon of mustard greens foraged on a beach in Rhode Island.
The single largest plate of the night. Lamb from a farm an hour north, slow-roasted in hay, served with charred spring onions and a jus reduced from black garlic we ferment for eight weeks in our basement. Wild ramps, foraged in a forest the chef will not name.
One cheese, not three. Old Chatham makes a Camembert thirty miles from us that, at six weeks of age, is the equal of anything coming out of Normandy. We serve it with a piece of honeycomb from a hive on the chef's mother-in-law's farm and a slice of walnut levain.
The dessert hasn't changed since two weeks after we opened. A quenelle of buckwheat ice cream over a base of toasted barley and a thread of upstate maple. With coffee, a small tray arrives: pâte de fruit, a single canelé, a square of dark chocolate with grey salt.
Vegetarian and pescatarian versions of the tasting are available without supplement. Vegan, gluten-free, and most allergen-restricted menus can be prepared on request. Please share specifics when you book through Tock, or email us directly at reservations@alouette.com.
The wine pairing is supplemental. $145 per guest, six pours of roughly three ounces each. David rewrites it weekly. A reserve pairing, drawn from older bottles and library selections, is available for $285.
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