~Soups, Salads and Starters~ 

Oven Roasted Tomato and Cannellini Bean Gazpacho with

Artichoke Panna Cotta 

$7

Wild Nettle Soup with Rock Shrimp Toast 

$7

Blooming Hill Farms Organic Mesclun Tossed in Vegetable Herb Dressing

$6

Arugula Salad with Prosciutto Chips, Balsamic Watermelon "Croutons" and 

Sprout Creek Farm's Sophie Cheese

$8

Fig and Quail Chilled Ballotine with Late Harvest Red Verjus

 $10

  Chilled Crudo, Fennel Scallop Ceviche, Truffle Cumin Tuna Tar Tar

Oysters on The Half Shell with Lemon Olive Oil Sorbet

 $12 

John Dory Escabeche and Rosemary Smoked Whole Shrimp &

Brian's Black Dirt Farm Frisee 

$12

Beet and Tonjes Farm Beech Wood Blue Frozen Cream "Cannoli",

Yellow and Red Beet Sauce 

$11

Foie Gras Custard with Spiced Berry Gastrique

$14 

Crispy Ginger Spiked Calamari with Soy Cilantro Aioli 

$10

~Pastas and Entrées~

Bacon and Corn Ravioli with "Red Hot" Popcorn and Fava Bean Emulsion

app $10 or entrée $20

Chitarra Spaghetti with Coconut Curry & Hudson Valley Vegetables

app $10 or entree $20

Prosciutto Sausage Tortellini Tossed with Red Pepper, Olives,

Bistro Pesto Mozzarella and Lemon Pressed Olive Oil

app $11 or entrée $22

Pan Seared Halibut with Ivory Lentils & Seafood Sausage,

Tomato Confit and Tarragon Emulsion

$24

Potato Basket of Sea Scallops with Yellow Honey Squash, Tasso and White Wine Sauce

$25
Cumin Grilled Tuna with Cauliflower "Cous Cous", Potato Samosas and

 Bistro Tamarind Sauce 

$25

Seared Duck Breast with Duck Confit Polenta and Vanilla Spiked Cherry Chutney

$22

Molasses Glazed Pork Planchet Stacked with Crispy Potato Cakes,

Prosciutto, Shiitake Mushroom and Lamb Quarter Spinach 

$22

Thai Grilled Skirt Steak over Pad Thai Noodles and Grilled Vegetables 

$23

French Roasted Sirloin with Tempura Potato Cakes and Bistro Steak Sauce 

$25