Fall MENU 2022
Starters
| Apple salad, bibb lettuce, endive, gorgonzola, candied walnuts, sherry vinaigrette | 16 |
| Gougeres, celery root, whipped potato, goat cheese fondue | 16 |
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice | 18 |
| Squash ravioli, hazelnut brown butter, sage | 18 |
| Glazed pork belly, apple purée, soy caramel, frisée | 16 |
| Lobster risotto, lemon, truffle oil, watercress | 22 |
| REDD wings, thai chili glaze, sesame seed | 16 |
| Chopped salad, radicchio, romaine, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| Smoked trout, english muffin, fennel, oregano | 17 |
| Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 17 |
Wood FIred
| Roberta’s Bee sting pizza, soppresata, mozzarella, honey, chili flake | 19 |
| Calabrian sausage pizza, cream, mushroom, rapini, red onion, peppers | 19 |
| Prosciutto pizza, fontina, arugula, parmesan | 19 |
| Mozzarella pizza, tomato, basil, parmesan | 17 |
| Tomato pizza, garlic, oregano, chili flake, no cheese | 16 |
MAINs
| Grilled chicken, white bean cassoulet, fall root vegetables, pumpkin vinaigrette, swiss chard | 32 |
| Mesquite-grilled NY strip, fingerling potatoes, maitake mushroom, kale, caramelized onion sauce | 54 |
| **Caramelized scallops, cauliflower, caper, raisin, almond | 18/36 |
| Rigatoni bolognese, parmesan, basil | 28 |
| Halibut, butternut squash, savoy cabbage, prosciutto, sage, lobster butter | 38 |
| Hudson Valley duck leg confit, onion purée, potato, bacon, chanterelles, brussels sprouts, pine nut, | 39 |
Sides
| Fried marble potatoes, paprika-sherry aïoli | 12 |
| Crispy brussels sprouts, fish sauce vinaigrette | 12 |
SPARKLING
| DOMAINE ROLET Crémant du Jura Brut, NV, Jura, FR | 14 |
| KILA Cava Brut, NV, SP | 10 |
ROSÉ
| SCHARFFENBERGER Sparkling Rosé, NV, Mendocino, CA | 15 |
| PERYSSOL Dry Rosé, 2020, Provence, FR | 14 |
WHITE
| COTEAUX DU LOIR Chenin Blanc, 2021, Loire Valley, FR | 15 |
| HERMANN J. WEIMER Dry Riesling, 2019, Seneca Lake, NY | 12 |
| DOMAINE A. CAILBOURDIN, “LES CRIS” Sauvignon Blanc, 2019, Pouilly-Fumé, FR | 15 |
| ARNALDO CAPRAI, “COLLI MARTANI” Grecante Grechetto, 2021, Montefalco, IT | 13 |
| MOUNT EDEN VINEYARDS Chardonnay, 2019, Edna Valley, CA | 16 |
RED
| E. GUIGAL Côtes du Rhône, 2018, Rhone Valley, FR | 13 |
| FAMIGLIA CAVALLERO, “LA FENICE” Barbaresco, 2012, Piedmont, IT | 17 |
| ESHCOL by TREFETHEN Cabernet Blend, 2020, Napa Valley, CA | 18 |
| ELK COVE, “ESTATE” Pinot Noir, 2021, Willammette Valley, OR | 16 |
| CASTELLO COLLE MASSARI, “RIOLETO” Montecucco, 2018, Tuscany, IT | 13 |
Cocktails
| CHAI-LD’S PLAY Belevedere vodka, chai, cardamom, nutmeg, vanilla, lemon | 14 |
| ANN’S MANHATTAN Rittenhouse rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 12 |
| ‘LOW & CHEAP’ Four Roses bourbon, lemon, caraway, red wine float | 13 |
| ‘DEATH & TAXES’ Bahnez mezcal, creme de cacao, Montenegro, black lava salt | 13 |
| ‘YE OLDE CIGAR’ / BARREL AGED CIGAR Dos Maderas rum, Cynar, Benedictine, Laphroaig, angostura bitters, absinthe rinse | 15/30 |
| ‘THE TOD FARKUS’ Monkey Shoulder, jasmine green & moroccan mint tea, local apple cider | 13 |
| HALL PASS Beefeater gin, lemongrass, Cocchi Americano, lemon | 13 |
DRAFT
| SOUR | 8 |
| OSB CIDER | 7 |
| DOUBLE INDIA PALE ALE | 9 |
| PILSNER | 7 |
| PALE ALE | 9 |
| AMERICAN ALE | 8 |
| INDIA PALE ALE | 8 |
Please inquire about our rotating draft selection and featured producers
INDIVIDUAL
| DUVEL Belgian, 6.66% ABV, 12 oz, Brussels, BEL | 8 |
| TORCH & CROWN: “OFF THE RECORD” Cold IPA, 6.5% ABV, 16 oz, Manhattan, NY | 9 |
| NARRAGANSSETT: “CLASSIC” Lager, 5% ABV, 12 oz, Rochester, NY | 5 |
| STRANGEBIRD: “PILLOWHEAD” Saison, 6.7% ABV, 11.6 oz, Rochester, NY | 9 |
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