Jumbo house-made meatball, with Big Mamou Farm beef, lamb & pork, stuffed with fresh mozzarella, house-made tomato & garlic fondue, served with garlic bruschetta (gf)
A velvet-smooth blend of organic chickpeas, rich sesame tahini, cold-pressed extra virgin olive oil, infused with roasted garlic & fresh lemon zest, finished with a Castelvetrano olive salad, with toasted garlic naan
Mole dusted burrata, on a bed of roasted honey-nut squash & apple butter, topped with toasted pepitas & pumpkin seed oil served with garlic bruschetta
Salmon hot smoked on cedarwood, chilled & mixed with lemon, chives, crème fraiche dressing & gremolata, served with bruschetta
Local lettuce halved, topped with creamy house-made local herb & buttermilk dressing, bacon lardons, scallion, Rose’s garden tomatoes, truffle croutons & lively run feta cheese
House baked baguette, served with a roasted garlic bulb & EVO (g/f) (v)
NY State artisanal cheese selection, seasonal accoutrements, house baked baguette
Jumbo New England scallops, basted in gremolata butter, nestled on angel hair pasta, in a mildly spicy tomato & garlic sauce, topped with basil chiffonade, served with garlic bruschetta (v)
Duck confit adobo & shredded cheese, wrapped in corn tortillas, topped with Chef’s sauce, crème, cilantro & served with avocado salad
Chickpeas stewed with garlic, onion, pepper, tomato, sultanas, spinach, aromatic spices, dollop of cumin goat cheese cream, steamed basmati rice & naan (v)(gf)
Tomato curry chicken, basmati rice, topped with gremolata, crema & served with grilled naan (g/f)
Pan-seared beef tenderloin medallions, basted in butter & finished with four onion & bacon demi-glace, served with EVOO smashed potatoes & local seasonal vegetable (gf)
Hot seared citrus glazed salmon, nestled on cold Kasha tabbouleh, a vibrant Middle Eastern salad made of chopped parsley, mint, tomatoes, & onions, with toasted buckwheat, tossed in a zesty olive & oil dressing, topped with a cucumber tzatziki salad olive & oil dressing, topped with a cucumber tzatziki salad
Pan roasted pork lion, warm root vegetable & scapple hash, maple mustard glaze & pickled red onion, topped with a basted egg
Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries (g/f) (v)
Rich chocolate cake, with crème anglaise (g/f) (v)
Daily featured dessert (v)
(g/f) gluten free option (v) vegetarian option
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