Mixed harvest greens and sherry vinaigrette.
Blue cheese dressing, applewood smoked bacon and cherry tomatoes.
Mache greens, goat cheese, date puree, and pistachio.
Toasted pumpkin seeds.
Applewood smoked bacon, Yukon gold potatoes, and croutons.
Lacinato kale, cannellini beans, rustic potatoes and garlic toast.
Fingerling potatoes, chickpea puree, garlic and olive oil.
Avocado, cucumber and yuzu vinaigrette.
House pickles and toast.
Mushrooms prosciutto, Parmesan and butter sauce. Vegan is available.
Seasonal garnish.
Quince, Marcona almonds, and balsamic glaze.
Ditalini, lump crabmeat, white truffle oil, and herbed breadcrumbs.
Lentils & Parsnip Puree
Roasted Brussels sprouts, bacon and celery root apple puree.
Guanciale and red wine braised onions.
Duck Confit , Piquillo Peppers & Kalamata Olives
Short rib ragu.
Row 7 Koginut squash Farrotto.
Cannellini beans, kale, preserved lemon, and sun-dried tomato oil.
Roasted fennel, piquillo peppers, black forbidden rice and carrot puree.
Yukon gold potato gratin and spinach.
Sweet Potato Puree & Brussels
Cherry and pecan wild rice, sunchoke puree and baby carrots.
Creamy cheddar polenta and root vegetables.
Romaine, chicken, bacon, avocado, egg and crumbled blue cheese.
Romaine, Caesar dressing and croutons.
Romaine, Caesar dressing and croutons.
Baby arugula, red onion, olives, pecorino, and balsamic vinaigrette.
On ciabatta with lettuce, tomato, bacon, and hand-cut fries.
Duck confit, arugula, pears, blue cheese and balsamic vinaigrette.
NY strip, blue cheese, and mixed greens.
Bacon-onion jam, cheddar, and hand-cut fries.
On a brioche bun with coleslaw and hand-cut fries.
Caramelized apples and walnuts.
Fresh berries and Hudson valley maple syrup.
Local corn, ruby beet and potato hash with 2 eggs over easy.
2 poached eggs on English muffin with hollandaise sauce.
Garlic confit, chorizo, and creamy Parmesan polenta.
2 eggs cooked in spicy tomato sauce with grilled bread and Parmesan.
Granola crisp.
Creme Anglaise.
Poached pear on an almond frangipane.