Fall Sample Menus

September 2016 Sample Menu

first course . . .

oysters… Rockefeller pearls and toasted brioche crumb 3ea, naked 2ea

cream of tomato soup… the seasons last tomatoes, cheeses & herbs5 (V)

field greens… Plato Dale lettuces, herbs, & vegetables with house dressing 5 (V)

gem salad… peppercorn dressing, garlic crouton, parmesan, shaved egg yolk 6

beet caprese… hand pulled mozzarella, Weiss Farm beets, 18yr. balsamic6 (V)

PB&J… toasted brioche, foie gras mousse, Concord grape jam, shaved peanut12

fried peppers… lightly battered padron peppers, tomato and horseradish aioli 5 (V)

mushroom toast… Flat 12 mushrooms, First Light goat cheese, egg yolk 9 (V)

warm peaches… baked with gorgonzola and bacon6

charcuterie… bresaola, pate en croute, lardo, bread, duck stuffed cherries 18 (for the table)


second course . . .

scallops… chilled Draudt’s corn soup, Weiss Farm tomato, cilantro crema 12

carbonara… fresh pasta, house pancetta, egg, parmesan16

gnocchi… handmade potato gnocchi, wild foraged Allegheny mushrooms, parmesan 16 (V)


main course . . .

wild king salmon… seared loin, smoked belly, rye bread, dill cream, egg, pickle32

roasted chicken breast … fregola, marinated peppers, charred tomato sauce21

32oz. bone-in ribeye… Draudt’s corn on the cob, fried potatoes, local lettuces65

chicken pot pie… smoked chicken thigh, heirloom carrot, potato, pie crust14

duck breast… crispy Normandy duck, organic farro, beets, & duck jus29

pasta bolognese… T-Meadow pork ragu, fresh pasta, parmesan16

Carte Blanche… chef’s choice three course wine dinner, always changing 50 pp  vegetarian option available 30 pp

 

October 2016 Sample Menu

first course . . .

fresh shucked oysters… horseradish, ground caraway seed, veal demi 3ea, naked 2ea

baby pumpkin… squash bisque, East Hill Creamery raclette cheese, house pancetta 7

arugula… cured beef, parmesan, marinated peppers, charred onions, 18yr balsamic 5

gem salad… peppercorn dressing, garlic crouton, parmesan 6

roasted carrot salad… carrot yogurt, preserved lemon, spruce oil, pine nut 5 (V)

beet salad… roasted beets, pickled Inca berry, plum vinegar 4 (V)

foie gras terrine… pistachio, Concord grape, brioche, smoked salt 12

mushroom toast… Flat 12 mushrooms, First Light goat cheese, egg yolk 9 (V)

warm brie… Macintosh apples, sourdough, truffle honey 18 (for the table) (V)

smoked salmon… dill cream, pickles, rye bread, egg yolk 8


second course . . .

scallops… w. smoked tomato, Weiss Farms padron peppers 12

cacio e pepe… fresh pasta, cracked black pepper, parmesan 9 (V)

gnocchi… wild foraged Southern Tier mushrooms, parmesan 12 (V)


main course . . .

organic king salmon… polenta, fennel, peppers 34

free range half chicken… caramelized garlic, peppers, bread salad, greens, bacon 22

duck breast… smoked apple, sweet and sour red cabbage 32

braised short rib… red wine braised beef, fresh pasta, mushroom cream 32

dinner for two… 32oz. bone-in ribeye, Plato Dale squashes, potatoes 65

wagyu Coulotte steak… barley, arugula, parmesan, truffled lemon oil 38

Carte Blanche… chef’s choice three course wine dinner, always changing 50 pp
vegetarian option available 30 pp

 

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Summer 2016 Sample Menu