Appetizers Hudson Valley Foie Gras Pan seared Hudson Valley foie gras served on cinnamon laced french toast with poached Barlett pears and drizzled with a sweet port wine syrup 18~ Lamb Lollipops Charbroiled lamb rib chops basted with a tangy honey mustard, served with parmesan truffle fries and kale salad 14~ Eggplant Napoleon Thinly sliced eggplant encrusted with seasoned breadcrumbs and layered with roasted peppers, herbed ricotta cheese and vine ripened tomatoes, finished with basil pesto and balsamic glaze 12~ Entrées Hudson Valley Duck Breast A Pan roasted 14oz. Hudson valley duck breast served with cheddar cheese scalloped potatoes, sautéed snow peas, seared wild mushrooms and finished with a port wine demi-glace 28~ Teriyaki Glazed Chilean Seabass Pan roasted Chilean seabass fillet served with grilled zucchini and steamed basmati rice, finished with a sweet teriyaki glaze and crispy wontons 32~ Roast Lemon Chicken Slow roasted half chicken served with whipped potatoes, grilled asparagus and finished with a lemon scented veloute 22~ Lamb Osso Buco Colorado lamb shank braised in red wine, rosemary and aromatics, served with horseradish mashed potatoes and finished with a rich natural pan jus 28~ Veal Ragout Slow cooked veal combined with onions, carrots and celery braised in white wine and veal stock tossed with arugula, sundried tomatoes and orecchiette pasta topped with shaved parmesan cheese 24~ Craft Beer Leffe Belgium Blonde Abbey Ale Great South Bay Massive IPA Lagunita’s A Little Sumpin’ Extra Ale
Posted on: Fri, 23 Jan 2015 22:20:57 +0000
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