Caramelized Onion and Smoked Blue Cheese Tart
Pancetta Chip, Baby Spinach, Port Reduction
8 ~

Tempura Squash Blossoms
Orange Honey Ricotta, Nectarine Chutney. Aged Balsamic
9 ~

"Surf and Turf"
Braised Short Rib, Tempura Lobster, 5 Spice Cauliflower Puree, Asian Pear Gastrique
12 ~

Confit Leg of Duck
Grilled Apricot, Mascarpone, Marcona, Quail Egg, Ver Jus Vinaigrette
14 ~

Hudson Valley Foie Gras
Haricot Verts Salad, Tartufo Grilled Cheese, Golden Raisin Coulis
16 ~

Selection of Artisanal Cheeses
Choice of Four / Housemade Garnishes
20 ~

Sherry Crab Bisque
Lemon Crème Fraïche, Jumbo Lump Crab
6/9 ~

Goat Cheese Fennel Vichysoisse
Pork Belly, Garlic Chips
5/8 ~

Local Vegetable Salad
Mixed Greens, Carrot Vinaigrette, Pepitas, Tomato Powder
6 ~

Hearts of Romaine Salad
Garlic Anchovy Emulsion, Brioche, Parmesan Tuille,
Sundried Tomato Tapenade
9 ~
add chicken 6 ~   add shrimp 8 ~   add crab cake 10 ~

Port Poached Pear and Arugula
Goat Cheese Mousse, Cranberries, Orange Blossom Honey, Candied Walnuts
9 ~

Heirloom Tomato Caprese

Saffron Mozzarella, Soft Herb Salad, Pesto Oil

10 ~

Roasted Foraged Mushrooms - 8 ~

Roasted Shallot Haricot Vert - 8 ~

Grilled Asparagus - 8 ~


White Truffle Pomme Purée - 8 ~

Cauliflower Gratin - 8 ~

"Mac -n- Brie" - 8 ~

Almond Potato Crusted Striped Bass
Pea Tendrils, Fennel Puree, Lobster Nage, Lemon Basil Confit
15/29 ~

Pan Seared Local Ocean City Scallops
Sweet Pepper Polenta, House Made Bacon, Frisee, Chanterelles, Truffle Macadamia Espuma
16/30 ~

Grilled Wild Sockeye Salmon
Apple Butter, Sunchoke Puree, Jicama Mango Slaw, Crispy Skin
15/29 ~

Pan Seared Crab Cakes
Heirloom Cauliflower Gratin, Panko Tomato, Garlic Scape Coulis
16/30 ~

Hudson Valley Duck Breast
White Chocolate Celeriac Puree, Cippolini, Haricot Vert, Marcona Almonds, Cherry Banyuls Gastrique
17/32 ~

Black Mustard Free Range Chicken
Pomme Puree, Sweet Corn Broda, Arugula Basil Salad, Candied Bacon
26 ~

Herb Roasted Beef Tenderloin
Pancetta Horseradish Rosti, Organic Carrots, Cipollini Marmalade, Bordelaise
16/30 ~

Cocoa Nib Crusted Broken Arrow Ranch Antelope
Venison Sausage, Royal Trumpets, Corn Fritters, Blackberry au Poivre
17/32 ~

Daily Vegetarian Tasting Plate

Voss sparking and still water - 6

Donny Merrill - Executive Chef

Menu Changes Frequently To Keep The Freshest Seasonal Ingredients.

An 18% gratuity will be added for parties of 6 or more.

Ask about our private dining rooms and conference center for private functions and business meetings.