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
ENDIVE SALAD 18
belgian endives, pear, candied walnuts, roquefort, pomegranate vinaigrette
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
roasted butternut squash, 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
pumpkin filled ravioli, chanterelles, roasted pine nuts, crispy sage-shallots, balsamic brown butter
CASARECCE 30
braised rabbit, lacinato kale, kalamata olives, black truffle butter
LINGUNE 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, granny smith apples, balsamic-brown butter, toasted almonds
HALIBUT 42
roasted fennel, cherry tomato-caper vinaigrette, eggplant purée
SALMON 40
melted leeks, braised radish, "crushed" fingerlings, corn-truffle emulsion
PETITE RIBEYE FRITES 32
8 oz petite black angus rib eye, watercress, sauce "au poivre", 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 bartlett pear, "crushed" fingerlings, pan jus
STEAK FRITES 48
14 oz. pan roasted n.y. strip c.a.b., sauce "au poivre", watercress, frites
FILET MIGNON 52
8 oz pan roasted filet c.a.b., mushroom-thyme crust, glazed carrots, pomme purée
sauce “au poivre”
SIDES
ROASTED FINGERLINGS/10
FARRO/MUSHROOMS /12
POTATO PUREE/10
BRAISED RED CABBAGE/10
MUSHROOMS/14
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 1/14/2023