first course

creamy yellow  squash soup with pumpkin seed pesto $7 

heirloom tomato salad with basil-tarragon vinaigrette & warm hazelnut crusted local goat cheese  $9  

baby arugula salad, muscatel vinaigrette, sliced jambon de bayonne, fresh figs, cayuga blue cheese  $9

sautéed escargot, local garlic, crispy phyllo, green curry coconut cream, shiitake mushrooms & scallions  $10

house-made country style paté with strawberry-balsamic jam, spicy mustard & cornichons  $8

artisanal cheese plate with local gooseberries, honey & toast points  $12  

second course

grilled angus hanger steak, red wine reduction, hand-cut fries, malt vinegar aioli  $20  

grilled local grass-fed burger with blue cheese, caramelized leeks &harissa ketchup with hand-cut fries  $13

roast pasture-raised chicken with port wine reduction over warm bread salad with organic chicken livers, grilled figs, leeks & red kale  $22   

pan-roasted monkfish medallions with pancetta & shallots, sage beurre blanc, mashed adirondack blue potatoes & sautéed green beans  $25    

tender cider braised pork belly, natural jus,caramelized local onions, apples & greens, mustard seed späetzle  $19

creamy vegetable risotto with red beets, sweet corn, tomatoes, herb pesto, arugula & melted red meck cheese  $16

sides $4

dessert $7

warm peach cobbler with vanilla ice cream

creme fraiche pot de creme, local berries lavender shortbread

bittersweet chocolate-coffee mousse, whipped cream, berries

creamy tapioca pudding with rum soaked mango & passionfruit curd

hazelnut butter cake with sea salt caramel & hazelnut ice cream

vanilla bean panna cotta with strawberry rhubabr coulis & berries

flourless chocolate-bourbon cake with whipped cream & dark chocolate sauce