Winter DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice, cilantro | 24 |
| Lobster risotto, lemon confit, truffle oil, watercress | 27 |
| Glazed pork belly, apple purée, soy caramel, frisée | 19 |
| Apple salad, gorgonzola, candied pecans, cranberry vinaigrette, local greens | 19 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 19 |
| REDD wings, thai chili glaze, sesame | 19 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 17 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 18 |
| Calabrian sausage pizza, fennel cream, kale, red onion, chilies, pecorino, basil | 22 |
| Mozzarella pizza, tomato, basil, parmesan | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 22 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 22 |
| Pear & gorgonzola pizza, prosciutto, hot honey, caramelized onion, arugula | 22 |
MAINs
| Cioppino, fisherman’s stew, tomato, garlic, chili, fennel, shellfish, crostini | 39 |
| Cavatelli, mushroom conserva, sunchoke, chili flake, garlic breadcrumbs | 27 |
| Grilled NY strip, celery root-potato purée, chard, horseradish, bordelaise / USDA prime supplement + $18 | 54 |
| Tagliatelle, bolognese, parmesan, basil | 32 |
| Grilled chicken, squash purée, cabbage, bacon jam, orange gastrique, kale chips | 36 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 22/44 |
| Poached halibut, coconut jasmine rice, saffron curry nage, mussels, chorizo, cilantro | 44 |
DESSERTS
| BABA A L’ORANGE, CRANBERRY COMPOTE, VANILLA CHANTILY CREME | 13 |
| BUTTERSCOTCH POT DE CRÈME, ESPRESSO WHIPPED CREAM | 12 |
| CHOCOLATE TART, CARDAMOM CHANTILY, CARAMEL SAUCE | 12 |
| BRÛLÉED BANANA SUNDAE, RUM ICE CREAM, COFFEE STREUSEL, WHITE CHOCOLATE | 14 |
Sides
| Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| ROLET Cremant, NV, Jura, FR | 16 |
| HERMANN J. WIEMER Dry Rosé, 2024, Seneca Lake, NY | 13 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2023, Seneca Lake, NY | 13 |
| MOUNT EDEN Chardonnay, 2022, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| NIGL Grüner Veltliner, ‘Freheit’, 2024, Niederosterreich, AT | 16 |
| REVERDY & FILS Sauvignon Blanc, 2024, Loire Valley, FR | 15 |
RED
| PININO Rosso di Montalcino, 2020, IT | 17 |
| DEEP BLUE by DAY WINES Pinot Noir, 2023, Dundee, OR | 18 |
| CANTINA del RIMEDIO “MAIMONE” Cannonau di Sardegna, 2022, Sardinia, IT | 15 |
| SANDLANDS Carignane, 2023, St. Helena, CA | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
Cocktails
| HOT BUTTERED RUM Jamaican overproof rum, spiced butter, local apple cider | 14 |
| SMOKE ON THE HUDSON Hudson Bright Lights bourbon, bitters, demerara, king cube | 18 |
| CHAI-LD’S PLAY Wheatley vodka, housemade chai, lemon, turkish tobacco bitters | 15 |
| MEET ME HALFWAY Vesper martini with Ketel One, Roku gin, Lillet Blanc & lemon twist | 16 |
| ANN’S MANHATTAN Sazerac rye, Carpano Antica, brandied cherry juice, Angostura bitters | 14 |
| CHAMPAGNE PAPI Gin, Italicus, lemon, butterfly pea flower, champagne float | 16 |
| WINTER MULE Wheatley Vodka, cranberry, rosemary, ginger beer, club soda, lime | 13 |
| HIBISCUS MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
| WISE GUY Sage infused gin, lemon, spiced pear, Montenegro, honey | 14 |
Beer
| OMMEGANG Wit | 7 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OSB Rotating Seasonal Cider | 7 |
| OTHER HALF Hazy IPA | 10 |
| MORTALIS x REDD Collaboration Czech Lager | 9 |
| STRANGEBIRD Double IPA | 11 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
| COSNO Cosmopolitan minus the spirit | 9 |
| 'IN BLOOM' Blueberry Rooibos infused tea & lemonade | 9 |
| HEINEKEN "00" | 6 |
| PURPLE HAZE Concord grape, rosemary, lemon, CO2, dehydrated citrus | 9 |
| PHONY NEGRONI | 11 |
| BIG DITCH “NA BURNER” | 6 |
BRAD PAREIRA
Executive Chef
PETER BOYLAN
Chef de Cuisine
* Served raw
** Seared medium rare
New York Law advises patrons that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
ROD O’FLAHERTY
Sous Chef
JOSH BURKE
Sous Chef