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

lighter

Heirloom tomatoes, nix cottage cheese & bitter leaves 15
Market lettuces, king pluots, herbs & flowers 13
Chopped kale, beets, pistachios & aged goat cheese 15
Ribbons of jicama with fresno chili & blood oranges 13
Egg salad, habanero cream, potato crispies 12
Charred sungold tomatoes, pole beans, avocado & sunflower seeds 15
Baby carrots en papillote, cracked bulgur, almonds, moroccan spices 15

bolder

Yukon potato fry bread, highly decorated 15
Cauliflower tempura with steamed buns & house pickles 18
Whole roasted maitake mushroom, braised greens & truffle butter 22
Potato gnocchi, zucchini squash & fines herbes 22
Charred brussels sprouts, jerk spices, chèvre, apple & mint 16
Tofu-skin pockets, sweet potato, tomatillo-pepita salsa 16
Artichoke and broccoli rabe sauté, preserved tomatoes 20
Shiitake “cacio e pepe” with green beans & creamy polenta 24
Three grain stir-fry with market veggies, chanterelles & farm egg  25

chef John Fraser

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

Heirloom tomatoes, chive oil & bitter leaves 15
Market lettuces, king plots, herbs & flowers 13
Chopped kale, roasted beets, pistachios 15
Ribbons of jicama with fresno chili & blood oranges 13
Charred tomatoes, pole beans, avocado, sunflower seeds 15

bolder

Cauliflower tempura with steamed buns & house pickles 18
Charred brussels sprouts, jerk spices, apple & mint 16
Tofu-skin pockets, sweet potato, tomatillo-pepita salsa 16
Zucchini squash, wheatberries & cherry tomatoes 17
Artichoke and broccoli rabe sauté, preserved tomatoes 20
Three grain stir-fry with market veggies & chanterelles 25

chef John Fraser

desserts

Cantaloupe sorbet, mezcal & lime 8
Strawberries with vanilla crème fraîche 8
Maple custard, huckleberries, walnuts & cream 11
Chocolate mousse cake, amaro & passion fruit 11
Nun’s puffs, goat’s milk caramel dip 10

digestifs 12

Blanche Armagnac, Delord
Calvados Pays d’Auge, Roger Groult
Amaro, Fernet Branca
Amaro, Montenegro

digestifs 14

Bourbon, Basil Hayden
Grande Champagne Cognac, Jean Filiaux
Sauternes, Chateau Coutet 1998
Bual Madeira, Blandy’s 2002

teas 6

Genmaicha green tea
Assam black tea
Darjeeling “autumn flush” light black tea
Hudson-Valley chamomile

pastry chef Italivi Reboreda

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 14

          Watermelon juice, tequila, champagne foam

Honey Bee 14

          Thai basil, clover honey, gin, sake

The Fall 15

          Tandoor-roasted apple, single malt scotch, black walnuts, lemon

Albion 14

          Fresh blackberry, juniper, lemon, mare gin

Oakland 12

          Smoked red wine, bitters, golden rum

non-alcoholic drinks 8

Housemade Sodas:

Plum & five spice
Blackberry & juniper
Mango & paprika

wines by the glass

bubbles

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

white

Sulauze’s Provence Grenache Blanc blend, textured & refreshing 10
Damien Pinon’s dry, minerally Chenin Blanc from Vouvray 12
Luscious 2009 Pouilly-Fuissé from Domaine Ferret 15
Zesty, herbaceous Gruner Veltliner from Austria’s Jager 16
Kaleidoscopic complexity in famed Dönnhoff’s dry Riesling 20

rose

Pale and delicate Pinot Gris rosé by Loire’s Denis Jamain 13
Graci’s Etna Rosato is refreshing, lively and dry 15

red

Marchesi Alfieri’s Grignolino is fresh, juicy, earthy and floral 11
Sour cherries and oak in Ramirez de la Piscina’s 2008 Rioja 12
Red plum and black pepper in Domaine Faury’s Rhône Syrah 15
DuSoil’s Willamette Pinot Noir is elegant and balanced 18
Smooth, nuanced 2011 Brunelli from Caparzo 22

beer & cider 8

Pilsner, Kelso, Brooklyn
“White IPA” Braven Brewing Co., Brooklyn
Maeloc Dry Cider, Galicia, Spain

first order

Tandoor bread with three dips: hummus, red pepper & walnut, smoky eggplant 14
Market fruit plate 10
Cashew nut yogurt, toasted-coconut granola, berries, agave 8
Walnut buns, cream cheese frosting 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 pumpernickel toast 15
Mad hatter pie, with egg, cranberry beans, cheese, pico de gallo & avocado 16
Nix benedict, homemade thyme muffin, spinach, charred sungolds 16
Market scramble, late-summer corn, peppers, kale & habanero aioli 14
Tall quiche with mushrooms, leeks & burgundy truffles 24
Fry bread and gravy, portobello mushrooms, sausage spices, sunnyside egg 15
Eggs freestyle, with malted potatoes, whole grain toast & pumpkin jelly 14

‘lunch ‘

Kale salad, roasted beets, pistachios & aged goat cheese 15
Hummus bowl, chickpea salad, hard egg, avocado, tandoor bread 16
Tzatziki bowl with herbed falafel, grilled zucchini & pine nuts 16
Three grain stir-fry with ramps, lobster mushrooms & avocado 18
Pumpernickel sandwich with eggplant, cucumber, tomato, sprouts & tahini 14
Patty melt, caramelized onions, swiss cheese, thousand island, seeded rye 16
Cauliflower tempura with steamed buns & house pickles 18

sides

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

chef John Fraser

first order

Tandoor bread with three dips: hummus, red pepper & walnut, smoky eggplant 10

‘breakfast’

Market fruit plate 8
Cashew nut yogurt, toasted-coconut granola, berries, agave 8
Brown rice porridge, blueberry jam & banana chips 6/10
Tofu scramble, black lentils, vadouvan curry, delicata squash 14

‘lunch ‘

Kale salad, roasted beets, pistachios 15
Succotash, corn, peppers, radishes, kale, potato crispies 14
Hummus bowl, chickpea salad, avocado, tandoor bread 16
Three grain stir-fry with ramps, lobster mushrooms & avocado 18
Pumpernickel sandwich with eggplant, tomato, sprouts & tahini 14
Cauliflower tempura with steamed buns & house pickles 18

sides

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

chef John Fraser

cocktails 12

Brunch Martini

          Clarified tomato water, gin, vermouth

Bloody Mary

          Tomato juice, spices, celery

Nix Mimosa

          Orange juice, campari, cachaça

Bellini Royale

          Fresh blackberries, cava

Playa

          Watermelon juice, tequila, champagne foam

non-alcoholic drinks 8

Plum & five spice soda
Blackberry & juniper soda
Carrot & saffron soda

Iced Teas

          Darjeeling “Autumn Flush”

          Hudson Valley lemon verbena & ginger

Macha latte with white chocolate (served hot)