SPRING 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, fried rice | 21 |
Maine lobster risotto, lemon confit, truffle oil, watercress | 25 |
Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 18 |
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 |
MAINs
Grilled NY strip, potato leek gratin, mushrooms, asparagus, porcini-gorgonzola cream sauce | 54 |
Rigatoni 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 pomme purée, onion, kale, shallot-mushroom jus | 35 |
Wild fluke, clams, chorizo, jasmine rice, curry nage | 42 |
Chickpea tagine, couscous, Moroccan spices, saffron, yogurt, mint, pinenut | 24 |
Sides
Utica greens, escarole, prosciutto, pecorino, breadcrumb | 12 |
SPARKLING
KILA Cava Brut, NV, Penedèsq, SP | 13 |
PIERRE SPARR Cremant, NV, Alsace, FR | 16 |
ROSÉ
JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
MIRABEAU, ‘X’ Dry Rosé, 2023, Provence, FR | 15 |
WHITE
HERMANN J. WIEMER Dry Riesling, 2022, Seneca Lake, NY | 14 |
BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 16 |
MOUNT EDEN VINEYARDS Chardonnay, 2020, Edna Valley, CA | 17 |
CHARMES DE LOIRE Sauvignon Blanc, 2022, Loire Valley, FR | 16 |
RED
GD VAJRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
E. GUIGAL Côtes du Rhone, 2020, Rhone Valley, FR | 15 |
TREFETHEN, “ESHCOL” Cabernet Blend, 2021, Napa Valley, CA | 19 |
ELK COVE, “ESTATE” Pinot Noir, 2022, Willamette Valley, OR | 17 |
MOULIN-A-VENT, “COUVENT DES THORINS" Beaujolais, 2020, Bourgogne, FR | 16 |
Cocktails
SPICY DRAFT MARGARITA Blanco tequila, orange curacao, agave, lime | 14 |
NYGRONI (all spirits made in new york state) Isolation Proof gin, Method sweet vermouth, Faccia Brutto amaro | 15 |
HANDSOME DEVIL Angostura white rum, Suze, yellow Chartreuse, pineapple-cinnamon syrup | 15 |
THE OVER-RATED Palomo mezcal, orange juice, cold pressed ginger, lemon, citrus zest | 15 |
‘HOW TO DISAPPEAR COMPLETELY’ Four Roses bourbon, St. Elizabeth’s Allspice dram, Punt e Mes, Cardamaro | 17 |
ANN’S MANHATTAN Rittenhouse rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 13 |
MIXED SIGNALS Breckenridge gin, Amaro Nonino, lemon, housemade Chai syrup, bitters | 14 |
‘LET IT LINGER’ MULE Ginger-infused vodka, citrus, cranberry-herb simple syrup | 13 |
Beer
OSB Raspberry Cider | 8 |
STELLA ARTOIS Pilsner | 7 |
MORTALIS x REDD CzechLager | 9 |
STRANGEBIRD IPA | 9 |
GUINNESS | 8 |
ROHRBACH Totality Black Lager | 8 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
SPICY BOY Jalapeño infused pineapple spritzer | 8 |
RICKEY Lemon juice, Fever Tree tonic, bitters | 8 |
DON’T CALL ME SHIRLEY Hibiscus, lemon-lime, CO2, Luxardo cherry | 8 |
DOPE LEMON Lemongrass lemonade | 8 |
COSNO Pomegranate cosmopolitan minus the spirit | 8 |
ST. AGRESTI’S PHONY NEGRONI | 11 |
STELLA ARTOIS Non-alcoholic | 6 |
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