Underground salad ($14)
"We came up with this at Egg during the winter," says Hanczor, "when we needed a way to take those dead-of-winter vegetables and make them a little more appealing. We wanted you to experience them in a different way." Every day the composition changes, a splatter painting of vegetable color, the different elements either raw, cooked, pickled, or preserved. Here, we've got beets of several kinds, radishes, sunchokes, and rhubarb in a pecan milk dressing ("Pecans are sort of underground, right?").
Annie Taylor ($12)
Named after the first woman to go over Niagara Falls in a barrel, this cocktail has an awful lot of barrels in its composition: the Ragged Mountain Rum and Rittenhouse Rye obviously have spent time in wood, but so have the bourbon barrel-aged maple syrup and the whiskey barrel-aged bitters.
Lamb tartare ($15)
"This preparation was inspired by something from the Noma cookbook," says Hanczor; the raw lamb is shaved "along the fibers" of the leg muscle "so that you avoid the sinews." It's presented on a slate with crusty bread, a thinly shaved radish salad with sorrel and coriander, and a green garlic aioli.
New field greens ($13)
"We've got the first little greens of spring," says Hanczor, "but then we have the buttermilk panna cotta around the edges, sort of like the snow melting away." That's topped with a sesame crumble "that's basically snack food. I could just snack on that stuff all day."
Salt-aged duck ($25)
The ducks, from John Fazio's duck farm, are treated with a sugar-salt cure and hung for 7 to 9 days. "The meat loses water and the flavor intensifies." It's then steam roasted first to render the fat, and then pan finished. The leg meat is braised, and it's all served with leeks, parsnips and turnips, and a sauce of "beets, raspberry vinegar, and duck stock."
Lamb again, here a seared rack over Cayuga barley with a carrot sauce underneath. "It's an earthy dish, so we're adding asparagus as it comes into season. Reaching toward spring."
Euell Gibson ($12)
Named after a natural foods advocate of the 1960s, the Euell Gibson is what they call a "dirty martini with a clean conscience." No olives here with the potato vodka and dry vermouth, but pickled nasturtium capers and black pepper.
"We put this on the menu for April Fools' Day, but then kept it on." A simple dessert of whipped cream and puréed fruit, plus apples and simple syrup, crowned with candied pecans.