RESTAURANT WEEK DINNER MENU

APPETIZER

select one:

LOCAL BURRATA (GF, V)
Heirloom tomatoes, almond pesto, saffron, Maldon sea salt

HUDSON VALLEY STEELHEAD TARTARE* (GF)
Red beets, avocado, Japanese yuzu sauce

KALE CAESAR SALAD
Organic kale, anchovy aioli, parmesan crisp, herbed focaccia strips

ZUCCHINI & SQUASH SALAD (VG, GF)
Zucchini, yellow squash, fennel, clementine tangerine segments, red watercress, citrus vinaigrette

ENTREE

select one:

SEARED RED SNAPPER (GF)
Roasted red pepper sauce, frizzled leeks, broccolini & caulilini 

LOBSTER RAVIOLI
Armagnac cream sauce with tarragon, grilled lemon

ROASTED ORGANIC CHICKEN (GF)
Creamed spinach and lemon pan jus sauce

FETTUCCINE WITH SEASONAL VEGETABLES (VG)
Grilled zucchini, yellow squash, asparagus, shaved vegan parmesan, marinara sauce

DESSERT

select one

COCONUT MANGO PANNA COTTA (VG, GF)
Vegan chocolate shell, coconut mousse, mango and passion fruit compote

CHOCOLATE CAKE (V)
Chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge

BARREL AGED COFFEE GELATO (V, GF)

GREEN APPLE SORBET (VG, GF)

Add a Signature Cocktail Pairing $49 +tax

BLACKBERRY GIMLET
Reyka Vodka, fresh blackberries, lime juice

ST. COLLINS
Spring 44 Gin, St. Germain, ginger-mint syrup, cucumber, lemon juice, topped with sparkling water

SMOKING RYE OLD FASHIONED
Old Overholt Rye, Angostura Bitters, Demerara sugar, orange oil, and applewood smoke

GF: GLUTEN FREE V: VEGETARIAN VG: VEGAN

Prix-Fixe menu dishes and cocktails are not available for customizations or substitutions
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.