first order

Tandoor bread 6    Raw Veggies 5
Dips 5 each

House hummus, zaatar
Red pepper & walnut
Spiced eggplant, pine nuts
Labneh & marinated cucumbers
Avocado, mint & curry
Onion dip & pickled cippolinis

lighter

Market lettuces, apples, herbs & flowers 14
Chopped kale, beets, roast pistachios & aged goat cheese 15
Ribbons of jicama with fresno chili & blood oranges 14
Burnt broccoli, white cheddar, hazelnuts & chili 15
Wok roasted carrots & parsnips with chimichurri 14
Egg salad, habanero cream, potato crispies 12
Shaved brussels sprouts, gran queso & almonds 15
Kabocha squash dumplings, celery, chili oil 15

bolder

Cauliflower tempura with steamed buns & house pickles 18
Potato gnocchi, celery root, chestnuts & truffle butter 30
Tofu-skin pockets, sweet potato, tomatillo-pepita salsa 18
Artichoke and broccoli rabe sauté, preserved tomatoes 24
Braised cabbage shoulder, potato purée, shaved winter truffle 28
Shiitake “cacio e pepe” with green beans and creamy polenta 25
Three grain stir-fry with market veggies, chanterelles & farm egg  25
King trumpet mushroom au poivre, morels & sunchokes 26

chefs John Fraser & Heather Machovec

first order

Tandoor bread 6  Raw veggies 5
Dips 5 each

House hummus, zaatar
Red pepper & walnut
Spiced eggplant, pine nuts
Avocado, mint & curry

lighter

Market lettuces, apples, herbs & flowers 13
Chopped kale, roasted beets, pistachios 15
Ribbons of jicama with fresno chili & blood oranges 14
Wok roasted carrots & parsnips with chimichurri 14
Shaved brussels sprouts, butternut squash & almonds 14
Kabocha squash dumplings, celery, chili oil 15

bolder

Cauliflower tempura with steamed buns & house pickles 18
Tofu-skin pockets, sweet potato, tomatillo-pepita salsa 18
Artichoke and broccoli rabe sauté, preserved tomatoes 24
Three grain stir-fry with market veggies & brussels sprouts 25
King trumpet mushroom au poivre, morels & sunchokes 26

chef John Fraser

desserts

Market apple & grapefruit sorbet 8
Citrus salad, coconut tapioca & spiced syrup 11
Maple custard, huckleberries, walnuts & cream 11
Chocolate mousse cake, amaro & passion fruit 11
Nun’s puffs, mexican chocolate & kumquat dips 10

digestifs 12

Forest Liqueur, Michelberger
Pineau des Charentes, Paul-Marie et Fils
Amaro, Averna
Calvados, Roger Groult

digestifs 14

Bourbon, Four Roses
Grande Champagne Cognac, Paul Beau VS
Sauternes, Chateau Coutet 1998
Bual Madeira, Blandy’s 2002

teas 6

Genmaicha green tea
Peppermint-spearmint
Darjeeling light black tea
Hudson-Valley chamomile

pastry chef Sofia Schlieben

cocktails

Nix Martini 14

          Vermouth, vodka, fresh thyme

Shiso Cool 14

           Aloe juice, vodka, shiso leaf, chartreuse

Baja 14

          Fresh mango, paprika, lime, tequila

Playa II 15

          Passionfruit juice, reposado tequila, champagne foam

Honey Bee 14

          Thai basil, clover honey, gin, sake

A Pear 15

          Poached pear, toasted pecans, single malt scotch, lemon, drunken blueberries

Albion 14

          Fresh blackberry, juniper, lemon, mare gin

non-alcoholic drinks 8

Housemade Sodas:

Pear & cardamom
Blackberry & juniper
Blood orange & chamomile

wines by the glass

bubbles

Dark-fruited Lambrusco from Cleto Chiarli 11
Dry, delicate Rosé from Burgundy by Val de Mer 14
Minerality and depth in famed Delamotte Champagne 20

white

Sulauze’s Provence Grenache Blanc blend, textured & refreshing 10
Chenin Blanc from Saumur’s Regnier-David is dry and fruity 12
Dry Riesling by Keller has stone fruit, mineral & superb balance 15
Citrusy, herbaceous Gruner Veltliner from Austria’s Hirsh 16
Domaine Michelot’s classic white burgundy is creamy and bright 18

rose

Corsican rosé by Yves Leccia is full of wild berries and crisp acidity 13

red

Miaudoux’s Merlot Blend from Bergerac is plummy and earthy 11
Zweigelt from Judith Beck in Austria has dark fruit and spice 12
Juicy and peppery Syrah-based Côtes du Rhône by Frank Balthazar 15
DuSoil’s Willamette Pinot Noir is elegant and balanced 18
Structured, elegant 2012 Barbaresco by Renato Finocchio 19

beer & cider 8

Pilsner, Braven, Brooklyn
“Two Hearted” IPA, Bell’s Brewery, Comstock, MI
Maeloc Dry Cider, Galicia, Spain

first order

Tandoor bread with three dips: hummus, red pepper & walnut, smoky eggplant* 14
Raw veggies, onion dip, pickled cippolinis 9
Polenta fries with dill & creamy feta 8
Tomato soup, mint pesto* 8

‘lighter’

Market lettuces, apples, herbs & flowers* 14
Kabocha squash dumplings, celery, chili oil* 15
Salt and pepper tofu, blood oranges, hearts of palm & winter greens* 16
Chopped kale, marinated beets, gigante beans, aged goat cheese* 16
Ribbons of jicama with fresno chili and blood oranges* 14
Shiitake mushroom lettuce wraps, hoisin sauce, thai chili* 15
Monastery bento with sweet potato miso, steamed vegetables, rice & pickles* 18

‘bolder ‘

Hummus bowl, chickpea salad, hard egg, avocado, tandoor bread* 16
“Falafel Shop” with cucumber yogurt, tabbouleh & tahini eggplant* 16
Egg salad sandwich, habanero cream, potato crisps, watercress 14
Nix ramen: avocado broth, tofu, mushrooms, marinated egg* 17
Cauliflower tempura, steamed buns, pickled vegetables* 16
Patty melt, caramelized onions, swiss cheese, house thousand island 16
Beet burger, horseradish cream, apples, cucumbers* 16
Three grain stir-fry with market veggies & avocado* 18

* VEGAN or can be made vegan

chefs John Fraser & Heather Machovec

first order

Tandoor bread with three dips: hummus, red pepper & walnut, smoky eggplant 14
Market fruit plate 8
Cashew nut yogurt with toasted-coconut granola, berries and agave 8

‘breakfast’

Almond milk porridge with brown rice, blueberry jam & bananas 6/10
Tofu scramble, black lentils, vadouvan curry, delicata squash 14
Egg in the hole, white cheddar, avocado and brioche toast 16
Mad hatter pie, with egg, cranberry beans, cheese, pico de gallo & avocado 16
Nix benedict, homemade thyme muffin, kale sofrito, charred tomatoes 16
Market scramble with maitake mushrooms, peppers, kale & habanero aioli 14
Eggs freestyle, with malted potatoes, whole grain toast & pumpkin jelly 14
Monastery breakfast: sweet potato miso, steamed veggies, rice & pickles 18

‘lunch ‘

Kale salad, roasted beets, pistachios & aged goat cheese 15
Hummus bowl, chickpea salad, hard egg, avocado, tandoor bread 16
Three grain stir-fry with pickled ginger, chanterelle mushrooms & avocado 18
Patty melt, caramelized onions, swiss cheese, thousand island, seeded rye 16
Cauliflower tempura with steamed buns & house pickles 16

sides

Tandoor Bread 6
Maple french toast, bitter orange marmalade 8
Vegetarian sausage 6
Naked avocado 5
Twice-fried fingerling potatoes 6

chefs John Fraser & Heather Machovec

first order

Tandoor bread with three dips: hummus, red pepper & walnut, smoky eggplant 14
Market fruit plate 8
Cashew nut yogurt with  toasted-coconut granola, berries and agave 8

‘breakfast’

Almond milk porridge with brown rice, blueberry jam & banana chips 6/10
Tofu scramble, black lentils, vadouvan curry, delicata squash 14
Monastery breakfast: sweet potato miso, veggies, brown rice & pickles 18
Maitake mushroom & tofu scramble, peppers, radishes & potato crispies 15

‘lunch ‘

Kale salad, roasted beets, pistachios 15
Hummus bowl, chickpea salad, avocado, tandoor bread 16
Three grain stir-fry with pickled ginger, chanterelle mushrooms & avocado 18
Cauliflower tempura with steamed buns & house pickles 18

sides

Tandoor Bread 6
Naked avocado 5
Twice-fried fingerling potatoes 6

chefs John Fraser & Heather Machovec

cocktails

Bloody Mary 12

          Tomato juice, spices, celery

Nix Mimosa 12

          Mandarin orange juice, cava

Bellini Royale 12

          Fresh blackberries, cava

Shiso Cool 14

          Aloe vera juice, vodka, shiso leaf, chartreuse 14

Playa II 14

          Passion fruit juice, tequila, champagne foam

non-alcoholic drinks

Fresh made juices 9
Spinach, kale, apple & pineapple
Carrot-orange
Pear & cardamom soda 8
Blackberry & juniper soda 8
Iced Teas 7
Light Darjeeling
Hudson Valley lemon verbena & ginger
Macha latte with white chocolate (served hot) 7