House-made chips served with assorted chef inspired dips.
Jumbo shrimp draped over a martini glass filled with house-made cocktail sauce for dipping.
Jumbo shrimp, braised in a garlic, rosemary and cracked black pepper butter sauce. Served with toasted baguettes.
Old Chatham Shepherding Co- Camembert and Ewe's Blue, served with thinly sliced Prosciutto, Gem Farms Natural Kielbasi, apple-cranberry chutney and crackers.
One dozen littleneck clams steamed with crushed garlic and an Oatmeal Stout. Served with drawn butter.
Fresh calamari fried golden, tossed with pepperoncini. Served with a balsamic reduction and house-made cocktail sauce.
Fresh calamari sautéed with olive oil, garlic, san marzano crushed tomatoes, red pepper flakes, capers, and cherry peppers. Served with open flamed char-grilled toast points.
Your choice of blackened catfish or blackened shrimp served in a soft wheat tortilla with cilantro, tomato, lime juice, fresh cabbage, avocado, and a salsa sour cream sauce.
Diced grilled chicken seasoned with ginger, garlic and shredded cabbage, glazed with plum sauce and served with chopped cucumbers in lettuce cups.
House-made dumplings stuffed with ground pork, scallions and grated carrot. Pan fried and steamed. Served with an orange ginger soy dipping sauce.
Double cream brie wrapped in filo dough and baked. Served with a raspberry glaze and toasts.
Jumbo lump crab meat mixed with red onions, roasted red peppers and parsley. Seasoned with old bay and tabasco sauce & pan seared. Served with a green goddess sauce.
Florentine salad of bread and tomatoes. Includes red onions, fresh basil, garlic, fresh mozzarella, peppers and capers with olive oil and balsamic vinegar.
A wedge of iceburg lettuce dressed with red wine vinegar and olive oil, fresh cracked black pepper, accompanied by cherry tomatoes and red onion slices.
Fresh field greens, cucumbers, grape tomatoes, peppers, grated carrots and red onions tossed in your choice of a house made dressing.
Romaine hearts lightly grilled and served with bacon lardons, croutons, grape tomatoes and a side of blue cheese dressing.
Kale lettuce tossed in our creamy caesar dressing with croutons and a sprinkle of fresh grated parmesan.
From right up the road at Crisp Canoli, East Greenbush, NY.
Chocolate genoise, chocolate ganache and rich velvety chocolate mousse dusted with real gold.
Toasted herb focaccia with Dijon mustard, an olive tapenade, provolone, & sliced mortadella.
Local, pasture raised, hormone and antibiotic free ground beef, char-grilled to your taste. Served with lettuce and tomato on a brioche bun.
Slow smoked pork smothered in it's own finishing sauce, served on a brioche bun.
Cheddar cheese & Brie melted between crusty white bread. Served with a cup of creamy tomato soup.
Goat cheese, roasted corn and scallion stuffed poblano peppers, served with a chipotle cream sauce and polenta cake.
Seared to your taste with a lemon pepper compound butter, a potato gratin and seasonal vegetable.
Wild caught salmon served with a citrus soy ginger glaze over rice. Garnished with pickled ginger and seasonal vegetable.
Vegetable packed rich marinara with seared buffalo meat. Served over gnocchi.
Seared beef tips tossed with a melange of mushrooms to include, shiitake, crimini and portobello in a red wine demi-glace with mashed potatoes.
Black and white sesame seed encrusted, flash seared to rare, served with baby bok choy, sun dried tomatoes and a peanut satay chili sauce over rice.
Braised in a burgundy sauce with carrots and baby bella mushrooms. Served with a side of mashed potatoes.
Rigatoni tossed with house-made cilantro and peanut pesto sauce.
Five jumbo shrimp, braised in a garlic, rosemary and cracked black pepper butter sauce. Served over rice with seasonal vegetables.
Parmesan-breaded chicken breast, fried and topped with prosciutto and Italian cheeses. Served with angel hair pasta tossed in marinara sauce.
Seared chicken breast with the wing bone attached, stuffed with prosciutto, fresh sage and Asiago cheese. Drizzled with a sherry wine sauce. Served with spinach and a side of mashed potatoes.
Seared and served over a bed of fresh Arugula with a zesty citrus vinaigrette over a polenta cake. Garnished with spicy Thai chili sauce.
Brooklyn's own pastosa stuffed ravioli served with a 'pan sauce' marinara and basil oil.
Pork loin stuffed with spinach and mushrooms, roasted and served with a port wine demi-glace over mashed potatoes and seasonal vegetable.
Made with vegetable stock and white wine, mixed with sautéed vegetables and plum tomatoes.