Dinner Menu

      Appetizers

 
Truffle or Balsamic Popcorn 7
 
Chile Deviled Eggs 5 Three /8 Six                         
Crisp Prosciutto

Cherry Bomb10       

Steve’s Hot Buns 11
Fried Shrimp, House Steamed Buns, Asian Slaw, Pickled Vegetables, Spicy Mustard Aioli
 
Hudson Valley Foie Gras 18
Preserved Black Cherries and Reduction, Savory Sourdough French Toast
 
Seared Yellow Fin Tuna 14
Shaved Cucumber, Napa Slaw, Charred Orange and Yuzu Dressing, Soy Wasabi Gastrique
 
Stuffed Cubanelle Pepper 9
Chorizo, Cotija Cheese, Ranchero Sauce
 
Cherry Chipotle BBQ Duck Wings 10
 
Crispy Calamari 10
Coconut Green Curry Aioli, Napa Cabbage Slaw, Seaweed Salad
 
Goat Cheese Croustade 9
Melted Leeks, Wild Mushrooms, Herb Salad

                                                                                                           

Artisan Cheese Selection
 

Cow’s Milk

 
St. Angel – Point L’eveque, France
Brie with a Decadent, Velvety Smoothness
 
Moody Blue– Monroe, Wisconsin
Subtle, Smokey Undertone with Hints of Coffee and Roasted Nuts
 
Vintage 7 Year Cheddar – Quebec, Canada
Buttery and Sweet with a Salty Tanginess
 
Goat’s Milk
 
Sgt. Pepper – Arcata, California
Soft, Fresh and Creamy, with a Kick

Sheep’s Milk

Flagsheep – New York, New York
Semi-Hard, Clothbound with a Slightly Sweet Nuttiness
 
Three for $15 or Five for $ 20
Served with Seasonal Accoutrements
 
 
Salads
 
Roasted Beet 9
Red and Yellow Beets, Baby Kale, Meyer Lemon Vinaigrette, Chevre, Pistachios
 
Soft Wedge 9
Green City Growers Bibb, Roasted Tomatoes, Pt. Reyes Blue, Cob Smoked Bacon, 1000 Island
 
Caesar Salad10
Frico Bowl, Romaine, White Anchovy, Pequino Tomatoes, Herbed Crouton
 
 

Mains

 
Lamb Shank 30
Braised Lamb, Fava Bean and Sweet Pea Risotto, Lamb Demi
 
Lasagna 24
10 Layers of Roasted Tomatoes, Spinach, Mushrooms, Ricotta, Blush Béchamel
 
Grilled C.A.B. Ribeye 32
Chunky Garlic Mashed Potatoes, Grilled Asparagus, Crop Steak Sauce
  
Scallops Provençal 30
Pan Seared, Crisp Herb Polenta, Salad Provençal
 
Big Pile of Crop Pasta MKT
Seasonal Feature  
 
Chicken Parmesan 24
Fried Chicken, Smoked Marinara, Taleggio and Aged Provolone, Linguini
 
Faroe Island Salmon 29
Black and White Quinoa, Pea Puree, Caramelized Grapefruit Beurre Blanc, Shaved Fennel
 
Fried Pork Chop 27
Smoked Cheddar Grits, Roasted Red Pepper, Green Beans, Tasso Gravy
 
Grilled Veal Chop49
Morel Mushrooms, Truffled Mushroom Cream, Steak Fries
 
 

Tour de Crop

6 Course Tasting Menu with Intermezzo 75

11 Course Tasting Menu with Intermezzo – Available Exclusively at the “Chef’s Table”105

Wine Pairings Available – Ask your Server for Details

Sides

Grilled Asparagus 8     Fava Bean and Pea Risotto 8       Bacon Green Beans 8

Smoked Cheddar Grits 5      Garlic Mashed Potatoes 6       Linguini Red Sauce 6

 

We take great pride in crafting each dish with very specific combinations of flavors and textures, please refrain from requesting substitutions unless for specific food allergens or dietary restrictions.

We thank you for trusting our culinary experience.  Cheers!

Steve Schimoler Chef/Owner

Cesar Echeverria Executive Chef

Split Entree Charge $5

Consuming raw or undercooked meats or seafood may increase your risk of food-borne illness

 

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