Starters
Scallops and Pork Belly [GF]
Pan-Seared U-10 New Bedford Scallops, In-house Roasted Pork Belly, Fresh Lemon, Local Honey, White Wine, Caramelized Ginger
24
Hudson Valley “A Grade” Foie Gras [GF]
Chef’s Seasonal Accompaniments
24
Entrée Sharing Charge – $7
From the Garden
Wedge Salad [GF]
Baby Iceberg Lettuce, French Roquefort Blue Cheese, Local Tomatoes, Crisp Applewood Smoked Bacon, Blue Cheese Dressing, Aged Balsamic
12
Beet and Arugula Salad [GF]
Baby Arugula, Orange Supremes, Goat Cheese, Pistachios, Pomegranate Vinaigrette
12
Tomato and Mozzarella [GF]
Heirloom Tomatoes, Fresh Mozzarella, Basil Microgreens, Balsamic Glaze
15
Grilled or Blackened Chicken Breast [GF] - 7
Grilled or Blackened Domestic Jumbo Shrimp [GF] - 9
Entrees
Surf & Turf [+] [GF]
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
119
Center Cut Chilean Sea Bass [GF]
Basmati Rice, Sauteed Spinach, Champagne Shallot Butter
59
U-10 New Bedford Scallops [GF]
Ginger and Carrot Puree, Sugar Snap Peas, Orange Ginger Reduction
48
Pan-Seared, Long Island Pekin Duck Breast [+] [GF]
Hot Honey Glazed, Parmesan Risotto, Fire-Roasted Corn
42
Jumbo Shrimp and Grits [GF]
Pecan Wood Smoked Andouille Sausage, House-Made Creole Sauce, Stone Ground Rosemary and Aged Provolone Grits
49
Sweet Soy Braised Short Ribs [GF]
Miso Truffle Risotto, Quick Braised Kale
59