Fall DINNER MENU
Starters
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 17 |
| Glazed pork belly, apple purée, soy caramel, frisée | 17 |
| Lobster risotto, lemon, truffle oil, watercress | 22 |
| REDD wings, thai chili glaze, sesame seed | 17 |
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 16 |
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, puffed rice, cilantro | 19 |
| 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 | 20 |
| Prosciutto pizza, fontina, arugula, parmesan | 20 |
| Mozzarella pizza, tomato, basil, parmesan | 19 |
MAINs
| Grilled NY strip, creamed swiss chard, sunchoke, potato, pancetta, au poivre | 54 |
| Rigatoni bolognese, parmesan, basil | 30 |
| Bouillabaisse, cipollini, calamari, mussels, crostini, saffron aioli, herbs | 33 |
| **Caramelized scallops, cauliflower, caper, raisin, almond | 19/38 |
| Grilled chicken, sweet potato, bacon, brussels sprouts, brown butter jus | 34 |
| Wild Fluke, clams, mussels, chorizo, jasmine rice, curry nage | 38 |
| Eggplant katsu, Japanese curry, jasmine rice, carrot, potato, tonkatsu sauce | 24 |
Sides
| Utica greens, escarole, pecorino, prosciutto, breadcrumb | 12 |
| Fried brussels sprouts, fish sauce vinaigrette | 12 |
SPARKLING
| PIERRE SPARR Cremant, NV, Alsace, FR | 15 |
| KILA Cava Brut, NV, Penedes, SP | 11 |
ROSÉ
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU ‘X’ Dry Rosé, 2022, Provençe, FR | 14 |
WHITE
| MONTE CARBONARE Garganega, 2020, Soave, IT | 16 |
| STANDING STONE VINEYARDS TIMELINE DRY BY HERMANN J. WIEMER Riesling, 2020, Seneca Lake, NY | 13 |
| BERNARD DEFAIX Petit Chablis, 2022, Bourgogne, FR | 15 |
| REVERDY & FILS Sauvignon Blanc, 2021, Loire Valley, FR | 15 |
| MOUNT EDEN VINEYARDS Chardonnay, 2019, Edna Valley, CA | 16 |
RED
| GD VAJRA, “ALBE” Barolo, 2019, Piedmont, IT | 20 |
| E. GUIGAL Côtes du Rhone, 2019, Rhone Valley, FR | 13 |
| TREFETHEN, “ESHCOL” Cabernet Blend, 2020, Napa Valley, CA | 18 |
| ELK COVE, “ESTATE” Pinot Noir, 2021, Willammette Valley, OR | 16 |
Cocktails
| FRENCH 76 Vodka, lemon, cognac, simple, Cava | 14 |
| CORPSE REVIVER No. 2 Gin, absinthe rinse, Lillet Blanc, Cointreau, lemon | 13 |
| BLOODY MARY Vodka, fire-roasted tomato, horseradish, chipotle | 12 |
| SPICY DRAFT MARGARITA* Blanco tequila, agave, lime, orange curacao | 13 |
| APEROL SPIRITZ Aperol, CO2, Sparkling rose float, orange | 13 |
| ‘O MACHO’ The Brazilian Mule The Avua Amburana Cachaça, lime, demerara, ginger beer | 13 |
Beer
| CIDER | 8 |
| PILSNER | 7 |
| PALE ALE | 9 |
| IPA | 9 |
| LAGER | 9 |
| SOUR | 10 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| 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 |
| HIGH & DRY Muddled mint and basil, CO2 | 8 |
| STELLA ARTOIS Non-alcoholic | 5 |
| ST. AGRESTI’S PHONY NEGRONI | 10 |
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