Summer Menu 2021

SPARKLING

COLLABRIGO
Prosecco Brut, 2018, Veneto, IT
(10)

DOMAINE ROLET
Crémant du Jura Brut, NV, Jura, FR
(14)

SCHAFFENBERGER ROSÉ
Rosé, NV, CA
(15)

WHITE

GARNIER & FILS
Chardonnay, 2019, Chablis, FR
(15)

HERMANN J. WIEMER
Dry Riesling, 2019, Seneca Lake, NY
(12)

MT. BEAUTIFUL
Sauvignon Blanc, 2019, North Canterbury, NZ
(13)

CELESTE
Verdejo, 2019, Rueda, SP
(13)

SANDHI
Chardonnay, 2019, Santa Barbara County, CA
(14)

BIELER “SABINE” ROSÉ
Blend, 2020, Cotes de Provence, FR
(13)

RED

ZENATO
Valpolicella Superiore, 2017, Veneto, IT
(12)

CHAPPELLET
Cabernet Blend, 2018, Napa Valley, CA
(17)

KEN WRIGHT CELLARS
Pinot Noir, 2019, Willamette Valley, OR
(15)

LES CADRANS DE LESSEGUE
Bordeaux Blend, 2017, Bordeaux, FR
(15)

FAMILLE GRAS
Cotes du Rhone, 2017, Rhone Valley, FR
(12)

BEER

CERVEZA PACIFICO CLARA,
Lager, Sinaloa, Mexico
4.4% ABV
(7)

ZERO GRAVITY, “GREEN STATE LAGER”
Lager, Burlington, VT
4.9% ABV
(7)

BREWERY OMMEGANG, “IDYLL DAYS”
Pilsner, Cooperstown, NY
5% ABV
(9)

BROOKLYN BREWING, “SUMMER ALE”
Pale Ale, Brooklyn, NY
5% ABV
(7)

YOUNG LION
IPA, Canandaigua, NY
6.5% ABV
(9)

OTHER HALF
Imperial IPA, Bloomfield, NY
8.4% ABV
(10)

GENESEE BREWING, “RUBY RED”
Grapefruit kolsch, Rochester, NY
4.5% ABV
(6)

CAN

FIFTH FRAME BREWING, “CLASSIC LITE”
Pilsner, 4.4 % ABV
Rochester, NY
(6)

FIFTH FRAME BREWING, “BOUNCE HOUSE”
Fruited Gose, 6.0 % ABV
Rochester, NY
(10)

Cocktails (12)

ANN’S MANHATTAN
Rye whiskey, carpano antica, brandied cherry juice, angostura bitters

MULE FRESCA
Vodka, hibiscus, lime, ginger beer

RAMBLE ON
Bourbon, lemon, blackberry

THE MANGOLORIAN
Rum, mango nectar, lemon, jalapeño

LA CURA
Tequila, honey, ginger, lemon, mezcal rinse

DINNER MENU 2021

Starters

Wood FIred

MAINS

Sides

Roasted fingerling “poutine”, gravy, bacon, cheese curds12
Grilled asparagus, garlic aioli, parmesan12

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”

Chad d’Ancona

Sous Chef