STARTERS
Artisan Green Salad
Roaring Forties Blue Cheese, Roasted Pear, Prosciutto, Aged Balsamic, Extra Virgin Olive Oil -12
George’s Bank Diver Scallops
Grilled Applewood Bacon, Pomegranate, Black Garlic Chimichurri -12
Tuna Tar Tar
Cracked Bulgar, Pickled Cucumber, Harrisa -13
Pork Belly “Loco Moco”
Fried Rice and Oyster, Quail Egg, Avocado,
Red Rooster Sauce -14
Hudson Valley Foie Gras
Seared Foie Gras, Foie Stuffed Cabbage, Leek and Duck Croutons, Gooseberry Jam -16
ENTRÉES
All Natural Rib Eye Steak
Spring Garlic Potato Hash, Swiss Chard, Fried Hen Egg, Green Peppercorn Brandy Sauce -42
Australian Lamb Rack
Eggplant “Fettuccini,” Asparagus, Bacon, Pearl Onions, Cucumber and Goat Yogurt Raita -36
Braised Beef Short Ribs
Polenta Cremelata, Tuscan Kale, Stuffed Squash Blossoms -28
Double Cut Berkshire Pork Chop
Vanilla Scented Japanese Potatoes, Maple Glazed Carrots, Tasso Ham and Black Eyed Pea Vinaigrette -30
Smoked Chicken Ravioli
Available Upon Request Creamless Creamed Corn, English Peas, Sticky Tomato, Pea Tendril Salad -22
Pan Roasted Spottail Bass
Potato Gnocchi, Wild Ramps, Smoked Mussel Chowder -30
DESSERTS
Strawberry Rhubarb Shortbread, Mascarpone Cream -8
Brioche Donuts with Caramel -8
Cocoa Profiteroles, Huckleberry Gelato -8
Dessert Trio – A Taste of All Three -12
French Press Regular and Decaf
-6.00 small | -12.00 large
Espresso Regular and Decaf -2.50 sng | -3.50 dbl
Cappuccino Regular and Decaf -4.50
Bricco del Sole Moscato d’Asti DOGG -9.50
Echeverria Sauvignon Blanc Late Harvest -9.50
Vinedo de los Vientos “Alcyone” -10
Casa Santa Eufemia Reserva Especial Blanco -16
MNEU CHANGES DAILY
THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK OF FOODBORNE ILLNESS