Tuesday Service Open · 6:00 & 8:30 Seatings · Spring Menu N°XII · Released April 14
47 Warren Street, Hudson NY · Reserve →
Alouette / The Tasting · Spring Menu N°XII

Ten courses,
read like a poem.

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.

Tasting
$245 / guest
Wine Pairing
+ $145
Duration
2 hrs 30 min
Seatings
6:00 & 8:30
I   ·   III

The Opening three small bites,
an introduction.

Welcome canapé
Course N° I

Welcome Canapé

cured Catskill trout · crème fraîche · dill blossom · rye crisp

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.

Paired with N°I · NV Pet-Nat, Field Recordings · Paso Robles
Garden snack of radishes
Course N° II

Garden Snack

Letterbox Farm radishes · cultured butter · Mendocino flake salt

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.

Continues with N°I · NV Pet-Nat, Field Recordings
House sourdough
Course N° III

House Sourdough

three-day starter · cultured butter · smoked Maldon

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.

Bridge to N°II · 2021 Sancerre Blanc, Vacheron · Loire Valley
IV   ·   VI

The Middle a soup, a crudo,
a pasta.

Chilled pea soup
Course N° IV

First Soup

chilled English pea · mint oil · lardo di Colonnata

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.

N°II continues · Sancerre Blanc, Vacheron
Crudo of fluke
Course N° V

Crudo

Montauk fluke · finger lime · opal basil · white shoyu

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.

Paired with N°III · 2020 Chardonnay, Sandhi · Santa Rita Hills
Agnolotti pasta
Course N° VI

Handmade Pasta

agnolotti dal plin · 36-month Parmigiano brodo · brown butter · sage

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.

Bridge to N°IV · 2019 Bourgogne Rouge, Hubert Lignier
VII   ·   VIII

From Sea to Land two larger plates.

Black bass plated
Course N° VII

Fish Course

Long Island black bass · fennel pollen · sauce vin blanc · beach mustard

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.

Paired with N°IV · Bourgogne Rouge, Hubert Lignier
Hudson Valley lamb
Course N° VIII

Land

Hudson Valley spring lamb · charred allium · black garlic jus · wild ramps

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.

Paired with N°V · 2018 Syrah, Arnot-Roberts · Sonoma Coast
IX   ·   X

The Close cheese, dessert,
and the small things.

Cheese course
Course N° IX

Cheese

Old Chatham Camembert · comb honey · walnut levain

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.

Paired with N°V · Syrah, Arnot-Roberts (continued)
Buckwheat ice cream dessert
Course N° X

Dessert & Mignardise

buckwheat ice cream · toasted barley · maple · a tray of small sweets

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.

Closed with N°VI · 2017 Vouvray Moelleux, Huet · Loire Valley
A Note on Restrictions

We can accommodate most dietary requirements with 48 hours' notice.

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 Pairing · N°XII

Six pours across
two and a half hours.

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.

I.
NV Pet-Nat, Field Recordings Paso Robles · Chenin Blanc · with Courses I & II
California
II.
2021 Sancerre Blanc, Vacheron Loire Valley · Sauvignon Blanc · with III & IV
France
III.
2020 Chardonnay, Sandhi Wines Santa Rita Hills · with Course V
California
IV.
2019 Bourgogne Rouge, Hubert Lignier Côte de Nuits · Pinot Noir · with VI & VII
Burgundy
V.
2018 Syrah, Arnot-Roberts Sonoma Coast · whole cluster · with VIII & IX
California
VI.
2017 Vouvray Moelleux, Huet Loire Valley · Chenin Blanc · with Course X
France
Reserve a Table

Now serving
Spring Menu N°XII.

Reservations release on the first of each month for the month ahead. Two seatings nightly, Tuesday through Saturday.

Reserve via Tock Call · 518 455 0000

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