Summer MENU 2022

Starters

Wood FIred

MAINs

Sides

Fried marble potatoes, paprika sherry aioli12
Tempura bok choy, peanut dukkah, pickled fresno chile, maple miso dipping sauce12

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