Menu

Fresh Mixed Greens, Tomato, Cucumber, Red Onion, Bell Pepper, Carrot Ribbons and Craisins. Topped with House-Made Apple Honey Vinaigrette.

Crispy Romaine and  House-Made Croutons. Tossed in Classic Caesar Dressing. Topped with Pecorino-Romano. Fresh Lemon Zest.

Ricotta-Goat Cheese Spread, Heirloom Tomatoes Atop Oven Baked Puff Pastry. Finished with a Balsamic Reduction and Fresh Basil

Korean Style BBQ Beef, Seasoned Rice with Pickled Root Vegetable. Topped with Spicy Cream Sauce.

Shredded Slow Roasted Duck Breast. Served Atop Crispy French Fries, New York State Cheddar Cheese Curds, Rosemary Demi-Glacé and Finished with Sliced Scallions

Sauteed in White Wine. Spinach, Mushrooms, Leeks. Topped on Grilled Garlic Naan. Melted Provolone and Mozzarella. Finished with Truffle Oil. Fresh Lemon Zest

Perfectly Seared Scallops. Finished with a Honey Caper Sauce, Fresh Dill and Tarragon

Seared Filet Served on Rosemary Demi-Glace. Roasted Fingerling Potatoes, Sauteed Asparagus.

8oz Coffee Rubbed Sirloin. Served with Buttery Mashed Potatoes, Green Pea Purée and Candied Carrots

Sous Vide. Served Over Creamy Polenta and Brussels Sprouts

Sauteed Chicken Breast with Sweet and Hot Peppers. Rigatoni Pasta in a Spicy Tomato Cream Sauce. Topped with Fried Jalapeno Coins, Pecorino-Romano and Basil Chiffonade

Slow Cooked and Served Over Creamy Mushroom and Parmesan Risotto

Served with Cauliflower and Celery Root Purée. Sautéed Asparagus. Finished with Garlic and Chive Compound Butter. Fresh Lemon

Served in Savory Sage Brown Butter and Broccoli Rabe