SALADS and SOUP

WALDORF SALAD
bibb lettuce, fresh apples, seedless red grapes, candied pecans, celery, blue cheese, endive, lemon vinaigrette
10

BEET SALAD
roasted red and yellow beets, arugula, pear,goat cheese, pistachios, white balsamic vinaigrette
10

ICEBERG WEDGE SALAD
iceberg lettuce, tomatoes, speck crisp, grilled red onions, Parmesan peppercorn dressing
10

SOUP
ask your server for today’s selection
8

CHEESE and CHARCUTERIE

10 each or 27 for three
daily selection of cheeses and artisan cured meats,
served with fig jam, house pickles, and baguette

Starters

WARM NUT MEDLEY
lightly seasoned cashews, pecans, almonds, pistachios
8

WARM OLIVES
whipped goat cheese, orange zest, grilled baguette
10

PAN SEARED HUDSON VALLEY FOIS GRAS
brioche grilled goat cheese, sun dried cherry gastrique, pistachios
14

DIPS
baba ganoush, seasonal hummus, French Onion, served with pita bread and vegetables (vegan)

12

Pizza

MARGHERITA
fresh tomato sauce, fresh mozzarella, fresh basil
10

SHAVED ASPARAGUS
smoked scamorza, white bean puree, herbs
14

BRUSSELS SPROUTS & BACON
gruyere, herbs, garlic, olive oil, balsamic reduction
14

Entrées

small/large

SCALLOPS
parsnip puree, roasted root vegetables,  bacon crisp, apple cider beurrre blanc
16/32

NORI CRUSTED SALMON
wasabi potato puree, grilled bok choy, pickled watermelon radish
14/28

MISTY KNOLL FARMS CHICKEN
seared crispy, sweet Italian sausage, polenta, hot cherry peppers, pan sauce
16/32

RACK OF LAMB CHOPS
root vegetable and Brussels sprouts hash, blackberry and balsamic reduction
18/34

GRILLED HANGER STEAK
horseradish gremolata, whipped potato puree, roasted cipollini onions, asparagus
17/32

MARINATED CAULIFLOWER STEAK
tabbouleh salad, tahini-harissa spread (vegan)
16

Dessert

BLUEBERRY CRUMBLE
cinnamon dusted vanilla gelato
10

DOUBLE CHOCOLATE “CAPPUCCINO”
warm chocolate mocha custard finished with white chocolate mousse
10

FLOURLESS CHOCOLATE CAKE
cherries, stracciatella gelato
10

GELATO SELECTION
10

 

 

Presented by Executive Chef Rene Pniewski

 

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