FALL MENU 2021
Starters
| Chopped salad, radicchio, arugula, salame, provolone, olive, ceci bean, pepperoncini | 14 |
| Beet salad, apple, goat cheese, za’atar, arugula, walnut | 17 |
| Smoked trout, english muffin, fennel, oregano | 14 |
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice | 18 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 14 |
| Glazed pork belly, apple purée, soy caramel, frisée | 15 |
| Maine lobster risotto, lemon, truffle oil, watercress | 20 |
| REDD wings, thai chili glaze, sesame seeds | 15 |
Wood FIred
| Prosciutto pizza, fontina, arugula, parmesan | 16 |
| Tomato pizza, garlic, oregano, chili flake, no cheese | 14 |
| Calabrian sausage and mushroom pizza, tomato, ricotta, peppers, parmesan, oregano, pepperoncini | 18 |
| Mozzarella pizza, tomato, basil, parmesan | 15 |
| Pepperoni pizza, mozzarella, chili flake, garlic, red onion | 17 |
MAINS
| Grilled “butter” chicken, rice, cipollini, butternut squash, garam masala | 30 |
| Hudson Valley duck leg confit, sunchoke purée, broccolini, apple gastrique, frisée, chicken jus | 34 |
| Mesquite-grilled NY strip, celery-root potato purée, carrot, spinach, braised celery, short rib marmalade | 49 |
| **Caramelized scallops, cauliflower, capers, raisins, almonds | 16/32 |
| Rigatoni, bolognese, parmesan, basil | 25 |
| Halibut, farro, turnip, shiitake, ginger-garlic broth | 34 |
| Soy roasted delicata squash, sunchoke, Napa cabbage, sunflower tahini, cilantro | 22 |
| Falafel, “pita”, baba ganoush, tzatziki, harissa, cherry tomato, mint, dill | 25 |
Sides
| Honeynut squash, brown butter, sage, balsamic, walnut | 13 |
| 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 ROSÉ Rosé, NV, 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) CELESTE Verdejo, 2020, Rueda, SP (13) SANDHI Chardonnay, 2020, Santa Barbara County, CA (14) BIELER “SABINE” ROSÉ Blend, 2020, Cotes de Provence, FR (13) |
RED
| ZENATO Valpolicella Superiore, 2018, Veneto, IT (12) CHAPPELLET Cabernet Blend, 2018, Napa Valley, CA (17) AMITY VINEYARDS Pinot Noir, 2019, Willamette Valley, OR (15) RAVINES Cabernet Franc, 2019, Finger Lakes, NY (12) FEDRICO PATERNINA “RISERVA” Tempranillo, 2014, Rioja, SP (14) |
DRAFT
| CERVEZA PACIFICO CLARA, Lager, Sinaloa, Mexico 4.4% ABV (7) YOUNG LION “MEXICAN LAGER” Amber Lager, Canandaigua, NY 4.7% ABV (8) TWO ROADS, “OK2BERFEST” Märzen, Stratford, CT 5.8% ABV (7) LHBC, “BOOMSAUCE” DIPA, Woburn, MA 7.8% ABV (8) BREWERY OMMEGANG, “IDYLL DAYS” Pilsner, Cooperstown, NY 5% ABV (9) NEW BELGIUM, “FAT TIRE” Belgian Amber, Fort Collins, CO 5.2% ABV (7) MIKKELLER, “RASPBERRY BLUSH” Berliner Style Weisse, San Diego, CA 4% ABV (8) OTHER HALF, “DIAMOND REFLECTION” Imperial IPA, Bloomfield, NY 8.4% ABV (10) |
Cocktails (12)
| ANN’S MANHATTAN Rye whiskey, carpano antica, brandied cherry juice, angostura bitters HARVEST MULE Vodka, aperol, ginger shrub, prosecco, lime FOR WHOM THE RUM TOLLS* Plantation Rum, grapefruit, orgeat, Cherry Heering CHAI ‘N’ RYE Rye, luxardo, apple cider, chai, lemon THE LAST SAMURAI Gin, green chartreuse, japanese bermutto, lime, cucumber, yuzu bitters THE BELAFONTE* Bourbon, sherry, banana, black walnut bitters * C O N T A I N S N U T S |
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