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.
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 carrot. Pan fried and steamed. Served with an orange ginger soy dipping sauce.
Double cream brie wrapped in filo dough and baked. Drizzled with a raspberry glaze and served with toast 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
housemade marinara sauce and toast points.
(Winner of the 2014 Meatball Challenge)
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.
Both kale & romaine lettuce tossed in our creamy housemade caesar dressing with croutons and a sprinkle of grated Parmesan.
Locally made classic cheesecake. Ask your server 'what's topping' today.
Chocolate genoise, chocolate ganache and rich velvety chocolate mousse dusted with real gold.
Local, pasture raised, hormone and antibiotic free ground beef, char-grilled to your taste. Served with lettuce and tomato on a brioche bun.
Locally smoked pork smothered in its own finishing sauce. Served on a brioche bun.
Sharp cheddar cheese & Brie melted between crusty white bread. Served with a cup of creamy tomato soup.
Thinly sliced pork loin on a ciabatta bun, served with Dijon mustard, housemade sweet & spicy pickles and cheddar cheese.
Goat cheese, roasted corn and scallion stuffed poblano peppers, served with a chipotle cream sauce, polenta cake and a side salad with oil and vinegar.
Grilled to your liking with a garlic herb compound butter, a potato gratin and vegetables du jour.
Center cut bone-in rib eye steak, grilled to your liking. Topped with a cherry pepper and portobello mushroom relish, served with potato gratin and vegetable du jour.
Wild caught salmon served over rice with a citrus soy ginger sauce. Garnished with pickled ginger and vegetable du jour.
Vegetable packed rich marinara with seared buffalo meat. Served over rigatoni.
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.
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. Drizzled with a sherry wine sauce. Served with spinach and a side of mashed potatoes.
Newburgh crab-stuffed filet of Sole baked and topped with a shrimp sherry cream sauce. Served with rice and vegetables du jour.
Brooklyn's own Pastosa stuffed ravioli, served with our housemade marinara sauce.
Roasted pork loin stuffed with spinach and mushrooms, served with a port wine demi-glace over mashed potatoes with vegetable du jour.
Made with vegetable stock and white wine, mixed with sautéed vegetables and plum tomatoes.
Veal Scaloppine pounded thin and served with portobello mushrooms in a marsala wine demi-glaze, served with rice and vegetable du jour.
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.