Dinner Menu

Locally sourced & seasonally inspired small plates.

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

warm popovers, chives, crème fraiche, shallot {NF} 

SHELLFISH tower*  (SERVES 4 TO 6) 135 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, striped bass crudo, poached shrimp, crab salad {GF, NF}

- add 30g caviar to tower +120

EAST COAST OYSTERS* 

two mignonettes, cocktail sauce, lemon, two varieties of oysters {GF, DF, NF} 

- 6 oysters 19

- 12 oysters 37

Local bluefin tuna* 26

jicama, cucumber, serrano, basil, strawberry ponzu   {DF, NF}

local striped bass crudo* 25

tom kha coconut milk, lime oil, mushroom conserva, rice cracker   {GF, DF, NF}

grass fed steak tartare* 21

rosemary & tallow aioli, crispy shallots, quail egg, warm baguette {DF, NF} 

spring dug parsnip hummus 19

smoked almonds, giardiniera, grilled pita {VEGAN}

salad of Mixed greens 18

blueberry, pickled kohlrabi, baby corn, cotija, oregano vinaigrette {GF, NF}

salad lyonnaise* 20

slow cooked farm egg, whipped ricotta, spring greens, WHF crispy bacon, rye toast, mustard vinaigrette   {NF}

selection of raw cheeses*

selection of three 25 | all five 34

Alpha Tolman:  Jasper Hill Farm, VT  cow

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Invierno: Vermont Shepherd, VT sheep/cow

Pleasant Ridge Reserve: Upland Cheese, WI cow

Reading: Spring Brook Farm, VT cow

Crispy Lamb ribs 26

urfa pepper and red wine glaze, crispy bits, torn herbs {GF, DF, NF}

Charred Broccoli  19

cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks  {GF, NF, VEG}

Smoked Ham Hock Croquettes 17

garlic aioli, honey & aleppo gastrique, scallions {NF}

grilled summer zucchini 21

summer squash, whipped tahini, vincotto macerated strawberries, mint, sumac spiced seeds   {GF, NF, VEGAN}

HOMEMADE PASTA

bucatini all'Amatriciana 20

house-cured guanciale, tomato, basil, chili flake, pecorino {NF} 

creste di gallo 22

WHF fennel sausage, jimmy nardello peppers, spigarello, blistered cherry tomato, ricotta salata   {NF}

Squid Ink casarecce 23 

lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs  {NF}

pappardelle 24

braised rabbit, maitake mushrooms, green olives, pecorino   {NF}

loch duart salmon* 32

pommes dauphine, baby fennel, green crab beurre blanc, trout roe  {NF}

steamed cod 31

swiss chard, sautéed corn, green beans, red pepper coulis, squid ink aioli, charred red onion jam {NF}

butter poached lobster 48

tarragon sabayon, braised leeks, fennel & apple compote   {GF, NF}

eggplant milanese 28

saffron & honey blistered cherry tomatoes, grilled garlic scapes, almond foam, thai basil   {VEGAN}

dry aged duck breast* 33

maitake mushrooms, grilled baby gem, turmeric rice, currant harissa honey   {GF, DF, NF}

grilled Grass fed hanger steak* 32

grilled broccolini, fontina fonduta, charred cipollini, white balsamic reduction {GF, NF}

grilled whf pork loin* 28

grilled bok choy & peaches, celery slaw, bourbon glaze   {GF, DF, NF}

whf leg of Lamb* 31

labneh, olive tapenade, charred green beans, pistachio & mint   {GF}

Dessert

*May be served raw or undercooked.

20% gratuity will be added to all parties of 6 or more.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Please notify your server of any allergies.

Our industry has long struggled with the historic gap in wages between our Front and Back of House staff.  Woods Hill Pier 4 will therefore apply a 3% Kitchen Administration Fee which will directly benefit our Back of House staff.