Narcissa is named after the beautiful and feisty dairy cow who presides over André Balazs’ Hudson Valley farm, which supplies organically-grown vegetables, herbs and eggs to her namesake restaurant year round. Historically famous for its dairy herd and butter-making, the farm was reborn four years ago with a focus on vegetables and herbs, which have been planted speciﬁcally to support Chef John Fraser’s healthful menu. Narcissa, part Brown Swiss, part Jersey cow, symbolizes the estate’s storied past, and on occasion produces milk that is as grassy as it is creamily delicious. She is entrusted with keeping the farm’s pastures well fertilized. Otherwise, her interests are aligned with those of the typical New Yorker: browsing, charging and self-contemplation.