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Dinner Menu

      Appetizers

 

Truffle or Balsamic Popcorn 7

Chile Deviled Eggs5 Three /8 Six                         

Crisp Prosciutto

Cherry Bomb10             

Summer Crab Roll 13

Avocado, Lump Crab, Lettuce, Peanut Sauce

Hudson Valley Foie Gras 18

Stone Fruit Salsa, Savory Sourdough French Toast

Seared Yellowfin Tuna 15

Shaved Cucumber, Napa Slaw, Charred Orange and Yuzu Dressing, Soy Wasabi Gastrique

Stuffed Cubanelle Pepper 9

Chorizo, Cotija Cheese, Ranchero Sauce, Pico de Gallo

Crispy Calamari 10

Coconut Green curry Aioli, Napa Cabbage Slaw, Seaweed Salad

                                                                                                           

Artisan Cheese Selection
 

Cow’s Milk

 
St. Angel – Point L’eveque, France
Brie with a Decadent, Velvety Smoothness
 
Mycella Blue– Bornholm, Denmark

Crumbly and Firm, Mild, Tangy, and Aromatic

 
Black Swamp GoudaDefiance, Ohio

Mild and Creamy Farmhouse-Style Gouda

Goat’s Milk

Ibores – Cáceres, Spain

Buttery, Salty and Firm with a Spanish Paprika Rind

Sheep’s Milk

Ossau-Iraty – Pays-Basque, France

Cave Aged with a Nutty, Grassy-Sweet Profile

 
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, Mycella Blue, Cob Smoked Bacon, 1000 Island
 
Tomato Salad 14
Heirloom Tomatoes, Fresh Buffalo Mozzarella, Extra Virgin Olive Oil, Aged Balsamic
 
 

Mains

 
Lamb Rack 31

Mint Cucumber Couscous, Kalamata, Fennel & Red Pepper Salad, Pistou

 
Corn Raviolis 26

Oven Roasted Tomatoes, Spinach, Red Onion, Shiitakes, Shrimp, Lemon Butter Sauce

 
Grilled C.A.B. Ribeye 32

Heirloom Tomato Salad, Moody Blue Cheese, Confit Red Skins, Fingerlings

  
Pan Seared Scallops 30

Zucchini Cake, Tomato Gratinee, Arugula, Watercress and Red Onion Salad, Basil Vinaigrette

 
Big Pile of Crop Pasta MKT
Seasonal Feature  
 
Chicken Parmesan 24
Fried Chicken, Smoked Marinara, Taleggio and Aged Provolone, Linguini
 
Faroe Island Salmon 29

Edamame Jasmine Rice, Mango Ginger Salsa, Lime Soy Vinaigrette

 
Grilled Pork 27
Achiote Garlic Marinated Loin, Corn Risotto, Poblano Pepper Relish, Ranchero Sauce
 
Grilled Veal Chop45

Truffled Mushroom Cream, Potato Rosti

 
 

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

Edamame Rice 6     Corn Risotto 7       Confit Potatoes 6

Zucchini Cakes 7      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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