FALL DINNER MENU
Starters
Smoked trout english muffin, aioli, chili flake, oregano, fennel | 18 |
Glazed pork belly, apple purée, soy caramel, frisée | 18 |
REDD wings, thai chili glaze, sesame seed | 18 |
Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
*Tuna tartare, avocado, asian pear, apple mustard vinaigrette, puffed rice, cilantro | 21 |
Maine lobster risotto, lemon confit, truffle oil, watercress | 25 |
Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 18 |
Brussels sprouts & apple salad, burrata, bacon, crouton, arugula, frisée, whole grain mustard vinaigrette | 19 |
Wood FIred
Tomato pizza, garlic, oregano, chili flake, no cheese | 17 |
Roberta’s Bee sting pizza, soppresata, mozzarella, honey, chili flake | 21 |
Prosciutto pizza, fontina, arugula, parmesan | 21 |
Mozzarella pizza, tomato, basil, parmesan | 19 |
Autumn squash pizza, mozzarella, chili flake, pancetta, sage, apple | 21 |
MAINs
Seafood stir-fry, smoked soy broth, shiitake, bok choy, carrot, daikon | 35 |
Grilled NY strip, caramelized mushrooms, fingerlings, green beans, pearl onions, bordelaise | 54 |
Tagliatelle bolognese, parmesan, basil | 31 |
Bouillabaisse, cipollini, calamari, mussels, crostini, saffron aioli, herbs | 35 |
**Caramelized scallops, cauliflower, caper, raisin, almond | 21/42 |
Grilled chicken, brown butter, lardons, sweet potato, apple, brussels sprout, sage, spiced chicken jus | 35 |
Poached halibut, caramelized cabbage, broccoli, honeynut, black pepper bacon jus | 42 |
Chickpea tagine, couscous, Moroccan spices, saffron, yogurt, mint, pine nut | 24 |
Sides
Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
KILA Cava Brut, NV, Penedès, SP | 13 |
JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
DOMAINE DE CALA Dry Rosé, 2023, Provence, FR | 13 |
PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
WHITE
HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 17 |
VISION by HUBER Gruner Veltliner, 2023, AT | 13 |
JEAN MARIE REVERDY Sauvignon Blanc, 2022, Menetou-Salon, FR | 16 |
RED
RIDGE Zinfandel Blend, 2022, Sonoma County, CA | 20 |
FRANCOIS VILLARD Syrah, 2021, Saint-Michel-Sur-Rhone, FR | 14 |
G.D. VAJRA, "ALBE" Barolo, 2020, Piedmont IT | 20 |
ESHCOL by TREFETHEN Cabernet Blend, 2021, Napa Valley, CA | 19 |
ELK COVE ESTATE VINEYARD Pinot Noir, 2022, Willammette Valley, OR | 17 |
Cocktails
GOLDTONES Four Roses Bourbon, butternut squash-sage simple, lemon | 15 |
ARENA ROJA Mezcal, cherry liquer, blood orange, vermouth | 14 |
NO EXCUSES Carribean rum, Faccia Bruto amaro, pineapple, lime, demerara | 14 |
ANN’S MANHATTAN Rittenhouse Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
ALLSPICE MULE Breckenridge vodka, ginger beer, orange, Allspice | 13 |
NY NEGRONI (all spirits made in NY state) Isolation Proof gin, Faccia Brutto amaro, Method vermouth | 15 |
THE HIGHWAYMAN Applejack brandy, thyme-infused grenadine, lemon | 14 |
PERFECT DAYS Curry infused gin, makrut lime, lime juice | 15 |
POMEGRANATE MARGARITA Infused blanco tequila, curacao, lime | 15 |
Beer
STELLA ARTOIS Pilsner | 7 |
STRANGEBIRD Double India Pale Ale | 10 |
3HB Session India Pale Ale | 7 |
GRAFT Strawberry Rosé Cider | 9 |
MODELO Lager | 7 |
MORTALIS x R E D D Collaboration Czech Lager | 9 |
RESURGENCE Oktoberfest | 8 |
GREAT LAKES Edmund Fitzgerald Porter | 7 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
SPICY BOY Jalapeño infused pineapple spritzer | 9 |
NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
NEAR & DEAR Strawberry-balsamic simple infused lemonade | 9 |
COSNO Cosmopolitan minus the spirit | 9 |
STELLA ARTOIS Non-alcoholic | 6 |
ST. AGRESTI Phony negroni | 11 |
PETER BOYLAN
Executive Sous Chef
Brad Pareira
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
Ryan Zenkel
Sous Chef