Traditional cheese fondue served with apple, prosciutto and bread.

Red and yellow peppers, zucchini, eggplant, tomato, goat cheese and basil pesto. Accompanied by crostini.

Pan seared scallops, pico de gallo and avocado.

Tender risotto breaded with panko bread crumbs fried and topped with melted provolone accompanied by basil pesto and marinara.

Specially seasoned deep fried calamari. Served with marinara.

Escargot with crimini mushrooms, tomatoes and basil in garlic white wine sauce.

Roasted Brussel sprouts with julienned apple, bacon, Parmesan cheese and apple cider vinegar.

Hudson Valley duck confit, tomatoes, chipotle, caramelized onion, McGrath farm fresco cheese.

Mesclun, cucumbers, carrots, tomato and onion.

Romaine lettuce, crostini and Parmesan cheese crisp with our Caesar dressing.

Roasted red peppers, artichoke hearts, tomatoes, prosciutto and fresh mozzarella with extra virgin olive oil, balsamic reduction and fresh basil.

Mesclun greens with caramelized pecans and port poached pear with whole grain mustard and fig vinegar dressing.

Crispy duck confit with mesclun greens, endive and chopped apple with white wine vinaigrette.

Petite filet mignon accompanied by garden salad with white wine vinaigrette and roasted tomatoes.

Baby arugula, beets, crumbled Gorgonzola, dried apricots and almonds, red wine vinaigrette.

Dried figs, apples, dried cranberries and mesclun with champagne vinaigrette.

Preserved tuna, hard boiled egg, red bliss potatoes, tomatoes, olives, red onion and mixed greens with an herbed dijon vinaigrette.

Sauteed mussels with apple and bacon in an apple brandy cream sauce over spatzle.

Creamy polenta with a tomato and vegetable stew and burrata.

Penne with blackened Cajun chicken in a spicy cream sauce.

Crepes filled with chicken breast and asparagus in creamy Dijon tarragon sauce.

Fresh crepes filled with bay scallops, baby shrimp and lump crab meat in cognac tomato cream sauce.

Black Angus New York strip steak, beurre maitre d'hotel, house made french fries and oven roasted tomatoes.

Gnocchi made with our own house made ricotta cheese in hearty ragu of onions, peppers and tomatoes with braised wild boar.

Korean rice bowl with bok choy, shitaki mushrooms, bean sprouts, julliened carrots, chicken topped with sunny side up egg.

Smoked salmon, red onion, cucumber, dill cream cheese and mesclun greens in an herb wrap.

2/3 lb. extra lean hand packed choice beef on a brioche bun with house made french fries.

Hand packed locally sourced ground beef on a brioche bun with frizzled onions, roasted garlic horseradish spread and Monterey Jack cheese accompanied by house cut french fries.

Grilled chicken breast with bacon, Monterey Jack, avocado, tomato and chipotle remoulade on baguette.

Grilled chicken, sauteed apples, baby spinach and brie cheese with honey mustard.

Grilled portobello mushroom, zucchini, yellow squash, plum tomatoes, romain lettuce and roasted red pepper with a balsamic vinaigrette in a herb wrap.

Sliced turkey with our cranberry chutney and melted brie on Thanksgiving bread.

Beer braised boneless short ribs, melted gruyere, horseradish, served on baguette.

Grilled chicken, basil pesto, fresh mozzarella, prosciutto, tomato drizzled with reduced balsamic.

Grilled steak with oven roasted tomatoes, Gruyere cheese on garlic tarragon toasted baguette.

Sliced roast pork tenderloin, ham, sliced dill pickles, Swiss cheese and Dijon mustard on pressed baguette.

Traditional cheese fondue served with apple, prosciutto and bread.

Escargot with tasso ham, red bell peppers, tomatoes and mushrooms with Cajun seasoning and a touch of beer.

Red and yellow peppers, zucchini, roasted garlic, tomato, goat cheese and basil pesto, accompanied by crostini.

Tender risotto, breaded with panko bread crumbs fried and topped with melted provolone accompanied by basil pesto and marinara.

Gnocchi made with our own house made ricotta cheese in hearty ragu of onions, peppers and tomatoes with braised wild boar.

Crispy calamari with our house made marinara.

Little neck clams steamed in beer with chorizo tomato, cilantro and garlic.

Diced ahi tuna with avocado, red onion and cilantro.

Empanadas stuffed with fine ground filet mignon and mushroom duxelles, accompanied by Madeira sauce.

Baby arugula, julienne prosciutto, Gorgonzola, roasted tomatoes with balsamic dressing.

Baby spinach, strawberries, goat cheese, candied slivered almonds.

Baby arugula with oven roasted grape tomatoes, avocado and shaved manchego cheese with lemon and extra virgin olive oil.

Mesclun green with roasted beets and goat cheese with balsamic dressing.

Mesclun, cucumbers, carrots, tomato and onion.

Romaine lettuce, crostini and Parmesan cheese crisp with our Caesar dressing.

Baby spinach, bacon, chopped egg with choice of dressing.

Chicken and asparagus, crimini and shitake mushrooms in creamy wild mushroom sauce.

Blackened grilled chicken in a spicy cream sauce over penne.

Grilled chicken, pancetta, sundried tomatoes, baby arugula and wild mushrooms in a rosemary cream sauce.

Orrechiette with grilled parsley and provolone sausage, broccolini, sun dried tomatoes in with garlic and red pepper flakes in a white wine sauce.

Fettuccine seared diver scallops, crimini mushrooms, asparagus and truffles in Parmesan sauce.

Prosciutto wrapped shrimp with roasted peppers, tomatoes and artichokes with linguini in a white wine sauce with lemon and basil.

Roasted frenched chicken dusted with paprika in a fresh tomato sauce with garlic and chorizo over Spanish rice.

Black Angus NY strip steak, buerre maitre d' hotel, house made french fries, oven roasted plum tomato.

Pecan crusted boneless breast of chicken with an apple brandy cream sauce topped with our own cranberry sauce over wild rice pilaf.

Smoked paprika dusted scallops with bacon-tomato-jam over Parmesan scallion polenta.

Sauteed shrimp in a lemon white wine sauce with rosemary accompanied by asparagus risotto.

Boneless short ribs, slowly cooked in their own juices, served with a reduction sauce and accompanied by mashed potatoes.

Panko breaded scaloppine of pork with a red wine and veal stock reduction sauce with mushrooms, onions in tomatoes over spatzle.

Filet of salmon oven roasted with wild mushroom and panko herb crust with lemon rosemary infused tomato compote over spinach rissotto.

Seared sushi grade tuna with pineapple salsa over stir fried rice.

Porchini dusted filet mignon with crimini and truffle red wine demi glace accompanied by potatoes gratin.

Dijon mustard and roasted garlic rubbed rack of lamb with raspberry ginger balsamic demi glace, accompanied by garlic smashed potatoes.