Fall Lunch Menu

Starters

Wood Fired

MAINS

Peter Boylan

Executive Sous Chef

Brad Pareira

Chef de Cuisine

Please ask about our gluten free, vegetarian and vegan options

* 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

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

NARAGANSETT5
CIDER8
PILSNER7
PALE ALE9
IPA9
SOUR CAN10

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
STELLA ARTOIS
Non-alcoholic
5
ST. AGRESTI’S PHONY NEGRONI10