Starters

IRON SKILLET MUSSELS

iron skillet seared hudson valley foie gras with buttermilk beignets, pickled summer peaches, microplaned pecans and tasmanian leatherwood honey / 12

CALAMARI

crisp fried baby calamari “puttanesca” with capers, cured olives, white anchovy and soffrito finished with saffron aioli / 9

FROG’S LEGS

crispy tempura fried carolina farm raised frog’s legs with housemade spicy korean “red dragon” glaze, toasted sesame and local kirby cucumber kimchi / 10

HUDSON VALLEY FOIE GRAS

iron skillet seared hudson valley foie gras with buttermilk beignets, pickled summer peaches, microplaned pecans and tasmanian leatherwood honey / 19

LAMB LOLLIPOPS

lightly blackened spring lamb chop lollipops from pilot farms with maldon salt, grilled orange and honey-jalapeno gastrique / 15

PORK BELLY

“72 hour” berkshire pork belly from eden farms served on housemade chinese steam buns with hoisin, sriracha, cucumber and vidalia onion with fresh cilantro / 12

PIMIENTO CHEESE

housemade aged cheddar pimiento cheese with shaved prosciutto, heirloom tomato, smoked paprika and “bunny bread” toast / 9

Salads

“CALIFORNIA COBB”

“california cobb” salad with mixed greens, tomato, avocado, cucumber, smoked pancetta and screened egg drizzled with white balsamic vinaigrette / 9

CAESAR SALAD

“retro” caesar salad of crisp romaine, classic creamy caesar dressing, aged parmesan and herb-garlic croutons garnished with anchovy / 7

WEDGE SALAD

iceberg wedge salad with hickory smoked bacon, shaved bermuda onion, roasted roma tomato and green onions finished with creamy roquefort dressing / 8

SPINACH SALAD

baby organic spinach salad with sliced peaches, toasted pine nuts, crumbled feta cheese and shaved radish tossed with extra virgin olive oil and pomegranate molasses / 8

Entrées

SCOTTISH SALMON

brown sugar cured wild scottish salmon skillet roasted with sauteed baby spinach, toasted country ham and black eyed peas vinaigrette / 27

CRAB AND LOBSTER CAKE

lump blue crab and maine lobster cakes griddled with buttery brioche toast, preserved tomato, edamame puree and green apple slaw / 30

PEKIN DUCK

half pekin duck “a la orange” roasted with spanish short grain rice, glazed carrots, edamame and pearl onions finished with spiced orange infused duck jus / 28

SPRINGER MOUNTAIN CHICKEN

slow roasted springer mountain organic chicken with creamy mashed potatoes, english peas, roasted pearl onions and sherried chicken jus lie / 25

SPICED HALIBUT

bronze spiced halibut grilled with black bean cakes, spicy tomato-corn relish, feta cheese and baby greens tossed in cuban spiced orange emulsion / 29

SCALLOPS CARBONARA

skillet seared diver harvested maine scallops with fresh trofie pasta carbonara, smoked pancetta, baby arugula and aged parmesan with farm egg yolk / 31

RIBEYE “DELMONICO”

house cut black angus ribeye “delmonico” dusted with smoked salt and cracked telicherry pepper and chargrilled with roasted garlic mashed potatoes, grilled romaine, roasted tomato and roquefort creme fraiche / 33

FILET MIGNON

hickory smoked bacon wrapped black angus filet mignon with three onion risotto, fresh asparagus, grilled shiitake mushrooms and truffled veal reduction / 33

PORK TENDERLOIN

bbq dusted berkshire pork tenderloin from eden farms with sweet corn polenta, asparagus, crispy prosciutto and peach-cider glaze / 27