TonightReserve

Contents

Sable Room / Autumn 2026

  1. 01Tonight's menu, seven coursesMenu
  2. 02Autumn additions, the holidays, the Sunday fourOther menus
  3. 03What the menu was in May and AugustPast menus
  4. 04Sixteen bottles and the pairingsWine
  5. 05One counter of oiled walnut, and the view from each stoolRoom
  6. 06The hearth and the people at itKitchen
  7. 07Choosing your stoolsReservations
  8. 08Three evenings sold by the ticketEvents
  9. 09Taking the whole counterPrivate dining
  10. 10Giving someone an eveningGift cards
  11. 11A watchmaker, a family, three roomsThe house
  12. 12Notes from the counterJournal
  13. 13Tallow Lane, hours, around the villageVisit
  14. 14Before you comeFAQ
  15. 15What has been written, and who to write toPress
  16. 16One cook a year, and the other roomsCareers
  17. 17Bookings, waitlist places, preferencesYour evenings
  18. 18Tonight at the pass, behind the counterFor the kitchen

Wed to Sun / 17:30 · 19:45 · 21:30

14 Tallow Lane, Huntington, NY 11743 · (631) 555-0147

Tonight

Reserve

Other menus

Autumn additions, two holidays, and Sunday at half past five.

The seven courses are the menu on every night we are open. These are the shorter cards beside it: three supplements for the season, the two holiday evenings, and a four-course supper on Sundays.

Quince, walnuts in their shells, a head of red chicory and earthy sunchokes on undyed linen, one candle.

Sable Room / Autumn 2026

Autumn additions

Supplements to the seven courses, a guest

  1. 95

    Caviar, before the celeriac

    Twenty grams on a warm buckwheat cake, with cream cultured on the smoke shelf.
  2. 60

    White truffle, over the sunchoke

    Three grams from Alba, shaved at the counter onto course three. Until early December.
  3. 24

    Cheese, before the burnt honey

    Three from within two hundred miles, cut next door at Seventeen Jewels, with rye crisps and quince.

Ask for any of them when you book, or at the counter before the first course is set down.

Choose your stools →

Two duck breasts on the grate hung on its chain over the embers, fat flaring below, blackberries on the ledge.

Sable Room / Wednesday, November 25

Thanksgiving eve supper

One seating at 18:00, five courses, 165

  1. 01

    Squash

    Baked whole in the embers, brown butter, sage.
  2. 02

    Oyster

    Warmed on the grate until it opens, cider, horseradish.
  3. 03

    Duck

    Cooked over cherry wood and carved at the pass.
  4. 04

    Chicory

    Pear, walnut, the duck fat from course three.
  5. 05

    Apple

    Baked in the hearth as it cools, smoked cream.

A glass on arrival and service are included. The night is sold out; the waitlist is open.

Join the waitlist →

Small candles burning on a dark wooden table, their light pooled on the grain.

Sable Room / Thursday, December 31

New Year's counter

One seating at 21:30, ten courses, 295

  1. 01

    Caviar

    Buckwheat, cultured cream.
  2. 02

    Celeriac

    Brown butter, trout roe, rye crumb.
  3. 03

    Scallop

    Smoked dashi, sea herbs, bergamot.
  4. 04

    Lobster

    Grilled in the shell, bergamot butter.
  5. 05

    Sunchoke

    Black garlic, hazelnut, white truffle.
  6. 06

    Trout

    Charred leek, dill, buttermilk.
  7. 07

    Duck

    Beetroot, blackberry, spring onion.
  8. 08

    Beef rib

    Aged eight weeks, cooked on the embers.
  9. 09

    Chicory

    Quince, walnut, comté.
  10. 10

    Burnt honey

    Smoked cream, oat praline, a toast at midnight.

Wine or tea pairing, the toast and service are included. The candles are replaced once.

Tickets for the 31st →

A hand with a long match lighting beeswax candles along the walnut counter before service, the first three lit.

Sable Room / Sundays

Sunday four

The 17:30 seating, four courses, 85

  1. 01

    Celeriac

    Baked in the embers, brown butter, rye crumb.
  2. 02

    Trout

    Cooked on the grate, charred leek, buttermilk.
  3. 03

    Duck leg

    Braised by the fire overnight, chicory, quince.
  4. 04

    Burnt honey

    Smoked cream, oat praline.

Three pours of wine, 48, or of tea, 32. The seven courses are served at 19:45 as on any other night.

Choose a Sunday →

The menu itself

Tonight's seven courses.

Every card on this page sits beside the tasting menu, which is written at 15:00 and changes every two or three weeks.

Book the evening first.

The additions are chosen at the counter. The holidays are sold by the ticket, and Sunday four is the 17:30 seating.

Choose your stools

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