DINNER MENU

APPETIZERS

OLIVE MEDLEY   9
mixed olives marinated in warm virgin olive oil, herbs, chili flakes, citrus zest

SWEET POTATO HUMMUS   9
sweet potato & chickpea purée, tahini, harissa, pumpkin seeds, pomegranate, grilled sourdough

BURRATA & BEETS  18
burrata, shaved fennel, orange, roasted beet, evoo, mâche

THAI SALAD   15
red cabbage, jicama, mango, bell pepper, carrot, cilantro, jalapeño, lime-peanut and ginger dressing

SALMON TARTARE   23  
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton

CHARCUTERIE PLATE   30
prosciutto di parma, saucisson sec, mortadella with pistachios, pork-pheasant terrine, olives, grain mustard, cornichon, frisée, grilled sourdough

FRENCH ONION SOUP   15
caramelized onions, beef stock, thyme, sherry, gruyere, crouton

CRÊPE   17
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat   10

ESCARGOT    18
6 burgundy snails, garlic-herb butter, puff pastry

ROASTED BEEF BONE MARROW    25
mushroom, bacon and onion marmalade, salad greens, grilled sourdough

RISOTTO    23
asparagus, spring peas, pancetta, meyer lemon zest, sardinian pecorino

SEARED HUDSON VALLEY FOIE GRAS   29
pistachio-orange and black pepper crumble, rhubarb-strawberry compote, brioche

 

PASTAS

FETTUCINE   29
finely ground mushroom “bolognese blanc”, pecorino cream, fresh herbs 

RAVIOLI   30
pea and caramelized onion filled ravioli, roasted cherry tomatoes, peas, pancetta, fresh herbs

CASARECCE   30
braised rabbit, grilled corn, favas, black truffle butter

RIGATONI   32
braised & pulled beef short rib, baby spinach, kalamata olives, crispy onion gremolata

LINGUN
E   38    
u-15 shrimp, white wine, fresh tomato, garlic, shallots, chilies, mint, basil
jumbo lump crabmeat, breadcrumbs

Gluten-free penne pasta available                                                                     


BURGERS

BURGER  18 
(blend of chuck, short rib, and brisket)
char grilled 8 oz black angus beef patty, lettuce, tomato, balsamic red onion, pickles, special sauce, brioche bun, fries 

BURGER "DRY AGED"   23
(blend of dry aged chuck and dry aged sirloin)
char grilled 8 oz dry aged beef patty, melted bayley hazen blue cheese, brioche bun, fries

add on
aged cabot cheddar   2
truffle cheese  3                    
neuske bacon   3
gluten-free bun  2


MAIN COURSE

BUTTERNUT SQUASH “STEAK”   27
roasted butternut squash, lentils, cranberries, shaved brussels, celeriac purée,
crispy shallots, crumbled goat cheese, pomegranate reduction, sunflower sprouts

add on proteins served “on the side”
6 oz. grilled chicken     7    
4 oz. grilled salmon     12
5 ea grilled u-15 shrimp    15        
8 oz. grilled ribeye steak   18

“MOULES”   34
p.e.i. mussels, white wine, garlic, shallots, fresh herb-saffron cream sauce, fries

TROUT "AMANDINE"   38
spinach, farro, nectarines, balsamic-brown butter, toasted almonds

HALIBUT  42  
roasted fennel, cherry tomato-caper vinaigrette, eggplant purée

SALMON   40
melted leeks, roasted corn, fava beans, braised radish, corn-truffle emulsion

PETITE RIBEYE FRITES   32
8 oz petite black angus rib eye, watercress, roquefort butter, frites

CHICKEN 32
pan roasted semi-boneless organic chicken, roasted carrots, baby onions, smoked bacon, potato purée, black truffle roasted poultry jus

DUCK   42 
pistachio crusted-honey glazed duck breast, braised red cabbage, carrot-ginger purée, star anise-black peppercorn duck jus

PORK CHOP    42
honey-balsamic glazed center cut berkshire pork chop, thyme roasted peaches, fingerlings, 
pan jus

STEAK FRITES   48  
14 oz. pan roasted n.y. strip c.a.b., roquefort butter, watercress, frites

FILET MIGNON   52 
8 oz pan roasted filet c.a.b., mushroom-thyme crust, grilled castelfranco, pomme purée
sauce “au poivre”


SIDES

GRILLED CASTELFRANCO/12              
ROASTED FINGERLINGS/10                
FARRO/MUSHROOMS /12      
POTATO PUREE/10                             
BRAISED RED CABBAGE/10                
MUSHROOMS/14      
SPINACH/FARRO/NECTARINE/12        
TRUFFLE FRIES/10                                  
FRIES/8            

 

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE    CERTAIN MEDICAL CONDITIONS

Updated 9/26/2022