Summer MENU 2022
Starters
| Glazed pork belly, apple purée, soy caramel, frisée | 16 |
| Pea and celery soup, fennel, sunflower seed, lemon vinaigrette | 15 |
| Lobster risotto, lemon, truffle oil, watercress | 24 |
| REDD wings, thai chili glaze, sesame seeds | 16 |
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| Asparagus and bacon Lyonnaise salad, crouton, frisée, arugula, sherry vinaigrette, poached egg | 17 |
| Smoked trout, english muffin, fennel, oregano | 17 |
| Gnocchi “cacio e pepe”, sausage, garlic breadcrumb, pecorino | 16 |
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, cilantro | 19 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 15 |
| Calabrian sausage pizza, ricotta, leek, red onion, fennel, cream, spinach | 18 |
| Mushroom pizza, kale, taleggio, black garlic, pancetta | 19 |
| Prosciutto pizza, fontina, arugula, parmesan | 18 |
| Mozzarella pizza, tomato, basil, parmesan | 16 |
MAINs
| “Pita” flatbread, garlic hummus, mint, dill, cucumber, feta, olives | 22 |
| Grilled chicken, pepper coulis, fregola, artichoke, fava bean, arugula, chimichurri | 32 |
| Duck leg confit, asparagus puree, “fried farro”, mushroom, onion, egg, kimchi, pea, teriyaki jus, fried shallot | 37 |
| Mesquite-grilled NY strip, shortib pastrami, celery root, sunchoke, bibb lettuce, mustard, sorrel, bordelaise | 52 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 18/36 |
| Rigatoni, bolognese, parmesan, basil | 26 |
| Halibut, clams, chorizo, coconut jasmine rice, saffron-curry nage, cilantro | 36 |
Sides
| Fried marble potatoes, paprika sherry aioli | 12 |
| Tempura bok choy, peanut dukkah, pickled fresno chile, maple miso dipping sauce | 12 |
SPARKLING
| BOTTER Cuvée Brut, NV, IT | 10 |
| DOMAINE ROLET Crémant du Jura Brut, NV, Jura, FR | 14 |
ROSé
| PEYRASSOL, “LA CROIX” Rosé, 2021, Provence, FR | 14 |
| HERMANN J. WIEMER Dry Rosé, 2021, Seneca Lake, NY | 12 |
| SCHARFFENBERGER Sparkling Rosé, NV, Mendocino, CA | 15 |
WHITE
| HERMANN J. WIEMER Dry Riesling, 2019, Seneca Lake, NY | 12 |
| DOMAINE A. CAILBOURDIN, “LES CRIS” Sauvignon Blanc, 2019, Pouilly-Fumé, FR | 14 |
| LOUIS METAIREAU Muscadet, 2020, Loire Valley, FR | 12 |
| ROUTESTOCK Chardonnay, 2020, Napa Valley, CA | 14 |
| CHAMPALOU VOUVRAY Chenin Blanc, 2020, Loire Valley, FR | 15 |
RED
| E. GUIGAL Côtes du Rhône, 2018, Rhone Valley, FR | 13 |
| DELL’ UNITA BAROLO Nebbiolo, 2015, Piedmont, IT | 16 |
| CASANOVA DI NERI Tuscan Blend, Tuscany, IT | 14 |
| PIKE ROAD Pinot Noir, 2020, Willamette Valley, OR | 13 |
| REDD Cabernet Blend, 2016, Napa Valley, CA | 18 |
Cocktails
| ANN’S MANHATTAN Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters | 12 |
| CHAMPAGNE PAPI Gin, St. Germain, lemon, butterfly pea powder, champagne float | 12 |
| ‘THE SCRANDALLL’ Bourbon, Aperol, raspberry, yuzu, lemon, shiso bitters | 12 |
| MR. ORANGE’s Plymouth Gin, Lillet Blanc, Cointreau, orange bitters | 14 |
| LATE REGISTRATION Plantation Rum, port, pineapple, lemon, Agnostura bitters, vanilla | 13 |
| THAT YELLOW JAUNE Tequila, Yellow Chartreuse, Luxardo, lemon | 13 |
DRAFT
| PRISON CITY: “MASS RIOT” Hazy Juicy IPA, 6.3% ABV, Auburn, NY | 9 |
| OMMEGANG BREWERY, “IDYLL DAYS” Belgian Style Pilsne, 4.4% ABV, Cooperstown, NY | 7 |
| GENESEE: “RUBY RED KOLSCH” Kolsch, 4.2% ABV, Rochester, NY | 6 |
| LORD HOBO BREWING CO: “617” Lager, 6.1% ABV, Woburn, MA | 7 |
| YOUNG LION NEIPA, 6.5% ABV, Canandaigua, NY | 9 |
| PACIFICO NEIPA, 4.5% ABV, Sinaloa, MX | 7 |
CAN
| FIFTH FRAME: “INDIGO” Pale Ale, 16oz, Rochester, NY | 9 |
| GUINNESS Dry Stout, 16oz, Dublin, IE | 8 |
Darren Watson
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