Menu
FIRST COURSE
Tequila Marinated Colossal Shrimp
Bay Leaf Sea Salt, Annatto Rub Grilled Lemon, Pomegranate Reduction
Upstate Greens Soup
with Braised Pork Shoulder, Sourdough Crouton, Cured Farm Egg
Caesar Salad
Garlic-Kissed Croutons, Parmesan Tuille, Our Dressing, Lemon, Marinated White Anchovies
Warm Mushroom and Rut'nip Tart (VG)
Toasted Hazelnuts, Mustard Greens Salad, Roasted Beet Vinaigrette
Confit of Duck
Chestnut Crepe, Blood Orange Glace, Mustard Seed 'Caviar', Crispy Brussels Sprout Leaves
Spring Salad
Green Leaf Lettuce, Radicchio, Tomato, Red Onion, Pickled Fresno Chilies, Shaved Asiago, Creamy Dijon Vinaigrette
SECOND COURSE
Crispy Amish Half Chicken
Fried Green Tomato and Smoked Cheddar Gratin, Garlic Greens, Red Eye Gravy
Halibut
North Atlantic Wild-Caught Halibut, Caper Salsa, Preserved Lime Risotto, Brussels Sprouts, Pickled Sea Beans
Pappardelle Nero e Verde (VG)
Homemade Pasta with Leek & Broccoli Rabe Pesto, Shaved Black Truffles
Grilled Ribeye Steak
Smoked Peppercorn Crust, Diced Potato and Kentucky Bacon, Broccoli Rabe Frite, Black Garlic Paste
Mint-Glazed Baby Rack of Lamb
Fingerling Potato Coins, Spring Pea and Shallot Puree
DESSERT COURSE, SPECIALS, & SIDES AVAILABLE UPON REQUEST
Please let our team know if you have any dietary restrictions, our culinary team is happy to customize your dish.
An 18% Service Fee is automaticlaly applied to all Prix Fixe Menu bills.
