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Our Menu Changes Every Day to
Reflect the Freshest of Ingredients
(Last updated November
13th)
Soups , Salads & Appetizers
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Steak Gumbo
- wild rice & cajun spices 7 |
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Little Field Farm's Baby Greens - shallot chardonnay
vinaigrette, marinated grape tomatoes 9 |
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A Classic
Wedge of Iceberg Lettuce - spiced
almonds, shaved radish, warm blue fondue 11 |
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Shaved Roasted Beets -
hazelnut toasted goat cheese, tangle of arugula, balsamic
vinaigrette 9 |
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Saratoga
Chips - blue cheese fondue 5 |
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Fall Squash
Risotto - brown butter emulsion
9 |
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Seared Nori
Cured Foie Gras - frisee, rosemary
toast, red onion marmalade 14 |
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Torchon of
Hudson Valley Foie Gras - sweet & sour
cherries 12 |
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Shrimp
Tempura - sweet & spicy chili sauce
9 |
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Wuxi Style
Chicken Wings - black trumpet mushroom
saute, Chinese BBQ sauce 12 |
Classic Plates Du Jour
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Roast New York
Sirloin - garlic mashed potatoes, charred carrots, rich red
wine sauce 26 |
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Braised Shortrib
Variation - steak mignon, horseradish mashed potatoes,
charred red onion, burgundy essence 21 |
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Crispy Skin
Atlantic Salmon - lemon mashed potatoes, garlicky spinach
saute, intense beet jus 19 |
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Sesame Encrusted
Hawaiian Ahi Tuna - sesame rice, tempura carrots, pure
wasabi 24 |
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Grilled Hawaiian
Monchong - butternut squash puree, spaghetti squash, soy
brown butter 23 |
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Veal London Broil
- buttermilk mashed potatoes, lemon jus, crispy onion rings
22 |
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Spiced Grilled
Moulard Duck - savory duck sausage, extremely wild pistachio
rice, balsamic poached cherries 24 |
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Braised Rabbit
Variation - spinach, tomato basil fondue, rice noodle
fettuccini 22 |
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Pan Roasted
Monkfish - wild mushroom saute, curry butter, coconut
creamed spinach 21 |
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