Hyde N Chic Restaurant

Chive Chantilly, Chervil Add 3oz crab cake additional $6 upcharge

Organic Mix Greens, Charred Asparagus, Red Beet Poached Farm Egg, Parmesan, Croutons, Pomegranate Vinaigrette

Sliced Button Mushrooms, Pine Nut crema, Micro & Baby Arugula, Kalamata Olive Ash, Tomato Vinaigrette, Shaved Parmigiano Cheese

Local SMF Farms Mushrooms, époisses Cheese Sauce, Mix Greens, Champagne vinaigrette Add truffles $10 upcharge

1/2oz Market Oysters, served with our signature Oyster mignonette

Cassava, Flour from Ghana, Palm Oil, Okra, Mixed Bell Peppers, Scallions

Savoy cabbage, Organic Leeks, Fondant Potato, Franciacorta Cream Sauce

5oz. Served with English Pea Risotto, Chervil, Lemon Salt, Franciacorta Cream Sauce

Served with Potato Espuma, Roasted Cauliflower, Sauce Nero, Olive Ash

3oz. Braised Red Cabbage, Beet Puree, Celery Root, Sauce Orange, Chives

Braised Red Cabbage, Carrot Puree, Celery Root, Sauce Orange, Chives

8oz. Eggplant Chutney, Seasonal Vegetables, Sweet Potato, Lamb Demi

Pearl Onion Jam, Honey-glazed carrots, Toasted Quinoa, Parisian Potatoes, Beef Demi

6oz portioned. Smoked Red Onion Jam, Honey-glazed carrots, Toasted Quinoa, Fondant Potatoes, Beef Demi

Chive Chantilly, Chervil Add 3oz crab cake additional $6 upcharge

Organic Mix Greens, Charred Asparagus, Red Beet Poached Farm Egg, Parmesan, Croutons, Pomegranate Vinaigrette

Sliced Button Mushrooms, Pine Nut crema, Micro & Baby Arugula, Kalamata Olive Ash, Tomato Vinaigrette, Shaved Parmigiano Cheese

Local SMF Farms Mushrooms, époisses Cheese Sauce, Mix Greens, Champagne vinaigrette Add truffles $10 upcharge

1/2oz Market Oysters, served with our signature Oyster mignonette

Cassava, Flour from Ghana, Palm Oil, Okra, Mixed Bell Peppers, Scallions

Savoy cabbage, Organic Leeks, Fondant Potato, Franciacorta Cream Sauce

5oz. Served with English Pea Risotto, Chervil, Lemon Salt, Franciacorta Cream Sauce

Served with Potato Espuma, Roasted Cauliflower, Sauce Nero, Olive Ash

3oz. Braised Red Cabbage, Beet Puree, Celery Root, Sauce Orange, Chives

Braised Red Cabbage, Carrot Puree, Celery Root, Sauce Orange, Chives

8oz. Eggplant Chutney, Seasonal Vegetables, Sweet Potato, Lamb Demi

Pearl Onion Jam, Honey-glazed carrots, Toasted Quinoa, Parisian Potatoes, Beef Demi

6oz portioned. Smoked Red Onion Jam, Honey-glazed carrots, Toasted Quinoa, Fondant Potatoes, Beef Demi

250mL bottle

750mL bottle

330mL bottle

330mL bottle 2024 Silver Medal Award - World Beer Award

330mL bottle 2024 Silver Medal Award - World Beer Award

12oz bottle

5oz Glass

50% Chardonnay, 50% Pinot Noir

,, We've adjusted with the times and the market. As a small, eight-table restaurant that lives on its food and wine program, we've updated our corkage fee to $100 per bottle. We encourage guests to explore our curated wine list, supporting your favorite restaurant keeps the doors open, the lights warm, and the glasses full. Thank you, Chef Andy Hyde

Join us for an exclusive private cooking class with Chef Andy! November 16th at 4:00pm $398 per couple In this class you will be learning: How to poach lobster How to debone and brine a turkey How to prepare small bites of caviar This cooking class comes with a complimentary tasting of sparkling wine, white wine, and red wine. This class is a couple's class and the price reflects the cost of 2 tickets. Space is limited to 5 couples (10 total guests)

Turnips, Ginger Veloute, Chervil, Dill

Fermented Celery Root, Epoisee Cheese Cream, Shaved Black Truffles

Spinach from the Chef's Garden, Selim Spiced Potato, Hibiscus Infused Veal Jus

Cauliflower, Essence of Shellfish Broth, Micro Cantalope

Duck Leg Confit, Cabbage, Red Onion, Duck Jus

Lemon Meringue, Mint

Compressed Bosc pear, kaffir Lime, Ghana Chocolate

Local SMF Farms Mushrooms, Époisses Cheese Sauce

Cauliflower, Essence of Shellfish Broth, Micro Cantalope

Turnips, Ginger Veloute, Chervil, Dill Oil Emulsion

Duck Confit, Red Cabbage, Selim-Spiced Yukon Gold Potato Puree, Duck Jus

Wilted Kale, Selimi Spiced Yukon Gold Potato, Red Onion, Veal Demi Glace

Bosc Pear, Kaffir Lime Cream, Chocolate Genache

Chicken Consommé, Warm Truffle foam, Subtle aromatic Bitterness Wine Pairing: 2022 Albert Grivault Meursault 1er Cru Perrières

Vichy Carrots, Red Currant, Veal Jus Infused with 62% Bittersweet Ghanaian Chocolate Wine Pairing: 2005 Château Lynch-Bages Grand Cru Classé

Chilled Love Shuck oyster · Tropical Mignonette Florida Stone Crab Claw · Spicy Kaffir Lime Aioli King crab · Tomato Butter · Sea Salt Wine Pairing: 2016 Puligny- Montrachet 1er Cru " Champ Gain" - Domaine François Carillon

Leek & Mint Yogurt Mousseline, Crispy Leeks, Grilled frisée, Smoked leek oil Wine Pairing: 2020 Corton - Charlemagne Grand Cru - Louis Latour

Ghanaian Dark Chocolate Parfait, Strawberry & Blueberry Compote, Italian Meringue, Chocolate Crisp with Gold, Lemon Balm Wine Pairing: Port Cabral 30 Years

Siberian Caviar . Chive Creme Fraiche . Siberian Caviar. Tattigner Champagne

Chive Chantilly, Chervil Add 3oz crab cake additional $6 upcharge

Organic Mix Greens, Charred Asparagus, Red Beet Poached Farm Egg, Parmesan, Croutons, Pomegranate Vinaigrette

Sliced Button Mushrooms, Pine Nut crema, Micro & Baby Arugula, Kalamata Olive Ash, Tomato Vinaigrette, Shaved Parmigiano Cheese

Local SMF Farms Mushrooms, époisses Cheese Sauce, Mix Greens, Champagne vinaigrette Add truffles $10 upcharge

1/2oz Market Oysters, served with our signature Oyster mignonette

Cassava, Flour from Ghana, Palm Oil, Okra, Mixed Bell Peppers, Scallions

Savoy cabbage, Organic Leeks, Fondant Potato, Franciacorta Cream Sauce

5oz. Served with English Pea Risotto, Chervil, Lemon Salt, Franciacorta Cream Sauce

Served with Potato Espuma, Roasted Cauliflower, Sauce Nero, Olive Ash

3oz. Braised Red Cabbage, Beet Puree, Celery Root, Sauce Orange, Chives

Braised Red Cabbage, Carrot Puree, Celery Root, Sauce Orange, Chives

8oz. Eggplant Chutney, Seasonal Vegetables, Sweet Potato, Lamb Demi

Pearl Onion Jam, Honey-glazed carrots, Toasted Quinoa, Parisian Potatoes, Beef Demi

6oz portioned. Smoked Red Onion Jam, Honey-glazed carrots, Toasted Quinoa, Fondant Potatoes, Beef Demi

250mL bottle

750mL bottle

330mL bottle

330mL bottle 2024 Silver Medal Award - World Beer Award

330mL bottle 2024 Silver Medal Award - World Beer Award

12oz bottle

5oz Glass

50% Chardonnay, 50% Pinot Noir

,, We've adjusted with the times and the market. As a small, eight-table restaurant that lives on its food and wine program, we've updated our corkage fee to $100 per bottle. We encourage guests to explore our curated wine list, supporting your favorite restaurant keeps the doors open, the lights warm, and the glasses full. Thank you, Chef Andy Hyde

Join us for an exclusive private cooking class with Chef Andy! November 16th at 4:00pm $398 per couple In this class you will be learning: How to poach lobster How to debone and brine a turkey How to prepare small bites of caviar This cooking class comes with a complimentary tasting of sparkling wine, white wine, and red wine. This class is a couple's class and the price reflects the cost of 2 tickets. Space is limited to 5 couples (10 total guests)

Turnips, Ginger Veloute, Chervil, Dill

Fermented Celery Root, Epoisee Cheese Cream, Shaved Black Truffles

Spinach from the Chef's Garden, Selim Spiced Potato, Hibiscus Infused Veal Jus

Cauliflower, Essence of Shellfish Broth, Micro Cantalope

Duck Leg Confit, Cabbage, Red Onion, Duck Jus

Lemon Meringue, Mint

Compressed Bosc pear, kaffir Lime, Ghana Chocolate

Local SMF Farms Mushrooms, Époisses Cheese Sauce

Cauliflower, Essence of Shellfish Broth, Micro Cantalope

Turnips, Ginger Veloute, Chervil, Dill Oil Emulsion

Duck Confit, Red Cabbage, Selim-Spiced Yukon Gold Potato Puree, Duck Jus

Wilted Kale, Selimi Spiced Yukon Gold Potato, Red Onion, Veal Demi Glace

Bosc Pear, Kaffir Lime Cream, Chocolate Genache

Chicken Consommé, Warm Truffle foam, Subtle aromatic Bitterness Wine Pairing: 2022 Albert Grivault Meursault 1er Cru Perrières

Vichy Carrots, Red Currant, Veal Jus Infused with 62% Bittersweet Ghanaian Chocolate Wine Pairing: 2005 Château Lynch-Bages Grand Cru Classé

Chilled Love Shuck oyster · Tropical Mignonette Florida Stone Crab Claw · Spicy Kaffir Lime Aioli King crab · Tomato Butter · Sea Salt Wine Pairing: 2016 Puligny- Montrachet 1er Cru " Champ Gain" - Domaine François Carillon

Leek & Mint Yogurt Mousseline, Crispy Leeks, Grilled frisée, Smoked leek oil Wine Pairing: 2020 Corton - Charlemagne Grand Cru - Louis Latour

Ghanaian Dark Chocolate Parfait, Strawberry & Blueberry Compote, Italian Meringue, Chocolate Crisp with Gold, Lemon Balm Wine Pairing: Port Cabral 30 Years

Siberian Caviar . Chive Creme Fraiche . Siberian Caviar. Tattigner Champagne

Hudson Valley Foie Gras Mousse . Pickled Cherries . Confit Duck Leg . Red Cabbage

Grand Banks Halibut . Endive . Artichoke Tuile . Pickeld Fennel . Citrus-Infused Fish Velouté

Epoisse Cheese . Chives . Black Truffles

NY Strip Steak . Brebre Jus . Whipped Yukon Gold potato . Pearl onion . Selim-Spiced Carrot Puree . Veal Demi- Glace

Warm bofrot (Ghanaian donut) Ghanaian chocolate mousse . Manuka Honey. Honey chips, Sweet Coco nibbs

Egg Yolk. Arugula. Mustard Seeds. Brebre Spice. Parmesan. Toasted Baguette

Lightly Brined Scallop . Apple . Cucumber . Scallion . Coconut-Citrus Gazpacho . Chili Oil . Nori Cracker

Parmesan . Arugula . Beet Cream . Walnut Crisp . Tellicherry Black Pepper

Wahoo or Swordfish, Based on "Market Availabilty" Black-Eyed Peas . Wilted Spinach . Tomato Stew . Organic Red Palm Oil

Foie Gras Parfait . Mango Gel . Grilled Pineapple . Parsley-Celery Salad . Quail Jus

Roasted Chicken Breast . Carrots . English Peas . Pickled Red Onions . Bell Peppers

Braised in red wine . Carrots . Pearls Onions . Snap Peas . Butternut Squash

Yukon Gold Potato . Bosc Pear . Baby Artichoke

Wilted Spinach . Carrots .Bell Peppers . Spring Peas . Scallion . Baked Cassava . Spicy Tomato Sauce

Red Beet Cannelloni. Radishes . Pistachios . Charred Cucumber Relish . Mustard Seeds . Local Honey. Country Bread

Local SMF Farm Mixed Mushrooms . Epoisse Cheese . Mixed Greens . Truffle Vinaigrette