Winter MENU 2021
Starters
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| Beet salad, apple, goat cheese, za’atar, arugula, walnut | 16 |
| Smoked trout, english muffin, fennel, oregano | 15 |
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 16 |
| Glazed pork belly, apple purée, soy caramel, frisée | 16 |
| Maine lobster risotto, lemon, truffle oil, watercress | 21 |
| REDD wings, thai chili glaze, sesame seeds | 16 |
| Cream of broccoli soup, gruyère gougères | 15 |
Wood FIred
| Prosciutto pizza, fontina, arugula, parmesan | 18 |
| Mozzarella pizza, tomato, basil, parmesan | 16 |
| Tomato pizza, garlic, oregano, chili flake, no cheese | 15 |
| Calabrian sausage pizza, ricotta, leek, red onion, fennel, cream, mushroom, spinach | 18 |
| Pepperoni pizza, mozzarella, garlic, chili flake, red onion | 18 |
MAINS
| Grilled chicken, cannelini beans, root vegetable, “chermoula”, endive, caramelized onion jus | 30 |
| Hudson Valley duck leg confit, sunchoke purée, broccolini, apple gastrique, frisée, chicken jus | 35 |
| Mesquite-grilled NY strip, celery-root potato purée, mushroom cream, short rib marmalade, crispy shallot | 52 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 18/36 |
| Rigatoni, bolognese, parmesan, basil | 26 |
| Salmon, farro, turnip, shiitake, ginger-garlic broth | 34 |
| Peanut curry, winter squash noodles, coconut, pickled jalapeno, puffed wild rice, cilantro, scallion, sesame | 24 |
| “Pita” flatbread, garlic hummus, mint, dill, cucumber, feta, olives | 22 |
Sides
| Fried marble potatoes, paprika sherry aioli | 12 |
| Wood oven-roasted brussel sprouts, bacon jam, whole grain mustard | 12 |
SPARKLING
| BAGLIETTI Prosecco, NV, Veneto, IT (10) DOMAINE ROLET Crémant du Jura Brut, NV, Jura, FR (14) SCHARFFENBERGER Sparkling Rose, NV, Mendocino, CA (15) |
WHITE
| LE DOMAINE D’HENRI Chardonnay, 2018, Chablis, FR (15) HERMANN J. WIEMER Dry Riesling, 2019, Seneca Lake, NY (12) CHATEAU DU CROS Sauvignon Blanc, 2019, Bordeaux, FR (13) SALEM WINE CO. Chardonnay, 2020, Eola Amity Hills, OR (14) MINER Viognier, 2018, Paso Robles, CA (13) |
RED
| FIEGL “LEOPOLD” Merlot, 2013, Collio, IT (15) REDD Cabernet Blend, 2016, Napa Valley, CA (18) AMITY VINEYARDS Pinot Noir, 2020, Willamette Valley, OR (15) RAVINES Cabernet Franc, 2019, Finger Lakes, NY (12) FEDERICO PATERNINA “RISERVA” Tempranillo, 2014, Rioja, SP (14) |
DRAFT
| ZERO GRAVITY “LITTLE WOLF” American Pale Ale, Burlington, VT 4.7% ABV (8) TWO ROADS “CLOUD SOURCED” Hazy Juicy IPA, Stratford, CT 6.5% ABV (8) OTHER HALF, “ON MY 15” Imperial IPA, Bloomfield, NY 8% ABV (10) YOUNG LION, PILSNER Czech-style Pilsner, Canandaigua, NY 5.2% ABV (8) TRIPHAMMER, “LIL’ DREAMER” Belgian-style White Ale, Fairport, NY 5% ABV (7) K2, BLACK CURRANT RASPBERRY SOUR Fruited Kettle Sour, New York, NY 6.5% ABV (8) RARE FORM ,“CONFETTI” Mexican Lager, Troy, NY 5.4% ABV (7) CBW “THE WHALE” Brown Ale, Buffalo, NY 5.9% ABV (8) |
Cocktails
| ANN’S MANHATTAN Rye whiskey, Carpano Antica, brandied cherry juice, Angostura bitters (12) ROSEMARY’S BABY Vodka, Cocchi Americano, honey, rosemary, lemon (12) QUEEN’S NECTAR Gin, honey, ginger, lychee, lemon, cardamom (12) BLOOD MOON Tequila, mezcal, yellow Chartreuse, blood orange, lime (13) GOLDENEYE Ketel One, Sweet Gwendoline gin, Cocchi Americano (14) GRISWOLD NO. 4 Plantation rum, allspice dram, lime, vanilla (13) RALPHIE PARKER Bourbon, Cynar, cranberry, lemon, sage (12) THE BELSNICKEL Cognac, Aperol, Pasubio, sweet vermouth, molasses bitters (13) MCCALLISTER’S MULE Vodka, Montenegro, limoncello, lemon, Angostura bitters (12) |
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