House-made chips served with assorted chef-inspired dips.
Jumbo shrimp draped over a martini glass filled with house-made cocktail sauce for dipping.
Local Adirondack black cheddar, goat cheese and Birkshire
blue cheese. Served with medium chorizo, beef sausage and
peach butter with assorted dried fruits and crackers.
For Two 16
For Four 23
Fresh calamari fried golden, tossed with pepperoncini and served with a Thai dipping sauce and house made cocktail sauce.
Blackened shrimp served in a soft wheat tortilla with cilantro, tomato, lime juice, fresh cabbage, avocado, and a salsa sour cream.
An assortment of sesame encrusted seared tuna and soy marinated sushi grade tuna, served with cucumbers, avocados and wasabi aioli.
House made dumplings stuffed with ground pork, scallions and grated carrots. Pan fried and steamed, with an orange ginger soy dipping sauce.
Double cream brie wrapped in filo dough and baked. Drizzled with a raspberry glaze and served with toasted points.
Jumbo lump crab meat mixed with red onions, roasted red peppers and parsley. Pan seared, seasoned with Old Bay tabasco sauce and served with a green goddess sauce.
Chef's signature pork and beef meatballs served with our
house made marinara sauce and toasted points.
(Winner of the 2014 Meatball Challenge)
Grilled bread rubbed with garlic and drizzled with olive oil. Served with a tomato & fresh mozzarella salsa and garbanzo puree.
Thinly sliced herbed tenderloin of beef served with toasted points, mixed greens, house made gremolada and parmesan cheese.
A wedge of ice burg lettuce with house made blue cheese dressing, fresh cracked black pepper, grape tomatoes, bacon and red onion slices.
Fresh field greens, cucumbers, grape tomatoes, red bell peppers, grated carrots and red onions with your choice of dressing.
Romaine hearts lightly grilled and served with bacon crumbles, croutons, grape tomatoes and a side of bleu cheese dressing.
Romaine lettuce tossed in our creamy house made caesar dressing with croutons and a sprinkle of grated parmesan.
Sliced fresh mozzarella, tomato, fresh basil and thinly sliced prosciutto. Served with olive oil and balsamic vinegar.
Local, pasture raised, hormone and antibiotic free ground beef, char-grilled to your taste. Served with lettuce and tomato on a hard roll.
House smoked pulled pork smothered in a zesty BBQ sauce. Served on a hard roll.
Sharp cheddar cheese & brie melted between crusty white bread. Served with a cup of creamy tomato soup.
Thinly sliced pork loin on a hard roll, served with Dijon mustard, house made sweet & spicy pickles and cheddar cheese.
Red pepper stuffed with goat cheese, roasted couscous, roasted corn and scallion. Served with a chipotle cream sauce and a side salad.
Grilled to your liking with a garlic herb compound butter, potato gratin and vegetables du jour.
Bacon wrapped filet mignon grilled to your liking and served with a mushroom demi-glace, potato gratin and vegetables du jour.
Seared salmon served over rice and mixed greens, tossed with kalamata olives, roasted red peppers and balsamic vinaigrette. Topped with a whole-grain mustard and garnished with caper berries.
Black and white sesame seed encrusted, flash-seared to rare, served with a garlic ginger and soy slaw over rice. Garnished with seaweed salad.
Braised in a burgundy sauce with carrots and baby bella
mushrooms. Served with a side of mashed potatoes.
*Please allow a little longer for our chef to prepare.*
Parmesan-breaded chicken breast, fried and topped with prosciutto and Italian cheeses. Served with angel hair pasta tossed in marinara sauce.
Seared bone-in chicken breast, stuffed with prosciutto, fresh sage and asiago cheese, with a sherry wine sauce. Served with spinach and a side of mashed potatoes.
Brooklyn's own Pastosa stuffed ravioli, served with our house made marinara sauce.
Roasted pork loin stuffed with spinach, mushrooms and croutons. Served with a port wine demi-glace over mashed potatoes with vegetable du jour.
Sautéed wild mushrooms and garlic served in creamy risotto topped with parmesan cheese and white truffle oil.
Utica style rigatoni tossed in a spicy vodka tomato cream sauce, mixed with sautéed chicken, mushrooms and cherry peppers. Topped with melted mozzarella and parmesan cheese.
Seared jumbo diver scallops served with a sweet green pea risotto and mixed greens. Garnished with roasted peppers and parmesan cheese.
Seared sea bass over rice and a spinach salad tossed with red onion and a lime-chili vinaigrette. Topped with a peppadew pepper relish.