Fall DINNER MENU
Starters
| *Tuna tartare, apple mustard vinaigrette, avocado, asian pear, fried rice, cilantro | 24 |
| Lobster risotto, lemon confit, truffle oil, watercress | 29 |
| Glazed pork belly, apple purée, soy caramel, frisée | 18 |
| Apple salad, gorgonzola, candied pecans, cranberry vinaigrette, local greens | 18 |
| Smoked trout english muffin, aioli, chili flake, oregano, fennel | 19 |
| Gnocchi “cacio e pepe”, sausage, garlic bread crumb, pecorino | 18 |
| REDD wings, thai chili glaze, sesame | 18 |
| Chopped salad, romaine, arugula, radicchio, salame, provolone, olive, ceci bean, pepperoncini | 16 |
Wood FIred
| Tomato pizza, garlic, oregano, chili flake, no cheese | 17 |
| Calabrian sausage pizza, fennel cream, kale, red onion, chilies, pecorino, basi | 21 |
| Mozzarella pizza, tomato, basil, parmesan | 19 |
| Prosciutto pizza, fontina, arugula, parmesan | 21 |
| Roberta’s Bee Sting pizza, soppresata, mozzarella, honey, chili flake | 21 |
MAINs
| Grilled NY strip, carrot purée, green beans, cipollini, bordelaise | 54 |
| Tagliatelle, bolognese, parmesan, basil | 31 |
| **Caramelized scallops, cauliflower, capers, raisins, almond | 22/44 |
| Grilled chicken, cabbage & pear purée, root vegetables, bok choy, miso butter | 35 |
| Poached halibut, black eyed peas, bacon, celery root, sauce au poivre | 44 |
| Bouillabaisse, calamari, shrimp, mussels, local tomatoes, saffron aioli, crostini | 39 |
| Vegan spicy yellow curry, ember roasted cabbage, peanuts, “naam jim” | 27 |
Sides
| Grilled vegetables, shishito, cherry tomatoes, zucchini, red onion, molé rojo | 12 |
SPARKLING/ ROSÉ
| MONT MARÇAL Cava Brut, NV, Penedès, SP | 13 |
| JANSZ Sparkling Rosé, NV, Tasmania, AU | 15 |
| MIRABEAU “X” Dry Rosé, Blend, NV, Coteaux d’ Aix en Provence, FR | 15 |
| BENOIT BADOZ Cremant, NV, Jura, FR | 15 |
| HERMANN J. WIEMER Dry Rosé, 2024, Seneca Lake, NY | 13 |
WHITE
| PAZO D SEOANE Albariño, 2024, Rias Baixas, SP | 15 |
| HERMANN J. WIEMER Dry Riesling, 2023, Seneca Lake, NY | 13 |
| MOUNT EDEN VINEYARDS Chardonnay, 2022, Edna Valley, CA | 17 |
| BERNARD DEFAIX Petit Chablis, 2023, Bourgogne, FR | 17 |
| REVERDY & FILS Sauvignon Blanc, 2024, Loire Valley, FR | 15 |
RED
| DEEP BLUE by DAY WINES Pinot Noir, 2023, Dundee, OR | 17 |
| EL JALEO by EDMUNDS ST JOHN Grenache/Tempranillo 2020, Shake Ridge Ranch, CA | 15 |
| MADONNA NERA Brunello di Montalcino, 2017, Tuscany, IT | 15 |
| PERLA TERRA Barolo, 2021, Piedmont, IT | 20 |
| ESHCOL by TREFETHEN Cabernet Blend, 2022, Napa Valley, CA | 19 |
Cocktails
| CRIMSON CLOVER Four Roses bourbon, Cocchi Americano, limoncello, ginger, beet shrub | 16 |
| ANN’S MANHATTAN Rittenhouse rye, Carpano Antica, brandied cherry juice, Angostura bitters | 14 |
| MEET ME HALFWAY Vesper martini with Roku gin, Lillet Blanc, lemon twist | 17 |
| BURN AFTER READING Reposado tequila & mezcal split base, Pasubio, burnt OJ, chai, lemon | 16 |
| WISE GUY Sage infused gin, lemon, spiced pear, Montenegro, honey | 15 |
| BLACKBERRY MARGARITA Pueblo Viejo blanco tequila, dry curaçao, lime | 14 |
| MANGO MULE Wheatley vodka, Chinola mango, ginger beer, club soda, lime | 14 |
| COCCHI COMPLEX Wheatley vodka, passionfruit liqueur, Cocchi Rosa vermouth, lime | 15 |
| UPSTATE NY SOUR Hudson bourbon, HJW Cabernet Franc float, lemon, Fee Bros foam | 17 |
Beer
| MORTALIS x REDD Collaboration Czech Lager | 8 |
| NARRAGANSETT Lager | 4 |
| STELLA ARTOIS Pilsner | 7 |
| OSB Grape Lakes Cider | 7 |
| STRANGEBIRD Double IPA | 11 |
| OTHER HALF IPA | 10 |
| OMMEGANG Amber Ale | 10 |
Please inquire about our rotating draft selection and featured producers
ZERO - PROOF
| NORMA JEAN House grenadine, ginger beer, lime, Luxardo cherry | 9 |
| COSNO Cosmopolitan minus the spirit | 9 |
| IN BLOOM Cinnamon plum infused tea & lemonade | 9 |
| NOT ANOTHER TIKI Coconut milk, Thai chili, lime, strawberry, mint | 10 |
| HEINEKEN "00" Non-alcoholic | 6 |
| PHONY NEGRONI | 11 |
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
ROD O’FLAHERTY
Sous Chef