Dinner
MENU

DINNER MENU SERVED 5 pm to 9 pm Sunday – Thursday and 5:30 pm to 9:30 pm Friday – Saturday
SOUP
french onion soup 5
Five Onions, Gruyére, and Reggianno
chefs daily soup special 5
BEGINNINGS
jumbo shrimp 9
Wasabi Cocktail Sauce or Horseradish Cocktail Sauce
beef carpaccio 9.50
Roasted Mushrooms, Endive, Local Feta Cheese, and Truffle Vinaigrette
crab cake 10
Shaved Fennel Citrus Salad and Chipotle Rémoulade
crispy calamari 9.50
Smoked Paprika Tomato Vinaigrette, Rosemary, and Lime
SALADS » HALF/FULL
romaine and radicchio 6 / 9
Tomatoes, Piave Vecchio, and Lemon Vinaigrette
wedge of iceberg 5 / 8
Applewood Smoked Bacon, Garlic Croutons, and Buttermilk Gorgonzola Dressing
farmers’ market chopped salad 7 / 9.50
Market Vegetables with Field Greens, Goat Cheese, and Sherry Vinaigrette
lobster salad 9.50 / 14
Local Greens, Goat Cheese, and Lemon Soy Vinaigrette
ENTRÉES
twelve-hour braised short ribs 24
Maple Glazed Root Vegetables, Herb Salad, and Cabernet Franc Reduction
roasted half chicken 18
Crisp Polenta Fries, Sauteed Beans, and Lemon Thyme Jus
steak frites 18
Grilled Sirloin Steak, Frites, and Red Wine Sauce
fish of the moment
Changing
herb encrusted salmon 20
With Olive Oil Crushed Potatoes, Broccoli Rabe, Sauce Nicoise
housemade fettuccini 18
Braised Pork, San Marzano Tomatoes, and Aged Gouda Cheese
CUTS AND CHOPS
n.y. strip steak 8/12 oz 20 / 23
rib eye 16 oz 22
filet mignon 6/8 oz 22 / 25
porterhouse 22 oz 38
lamb chops 1/2 each 18 / 34
berkshire pork chop 16
28 day dry aged strip steak 12 oz 36
SIDES 5
flights 3 for 12
tater tots
roasted brussel sprouts
With Walnuts, and Shaved Pecorino
utica greens
Pancetta, Parmesan, and Gremolata
truffle parmesan fries
Garlic Aioli and Housemade Ketchup
hand cut french fries
Garlic Aioli and Housemade Ketchup
rosemary bacon mac and cheese
roasted mushrooms
potato gratin
baked local winter squash with New York Maple Syrup
baked potatoes
SAUCES
beauvine steak sauce
blue cheese crust
red wine veal reduction
horseradish
chimmichurri


