(Menu will vary from week to week)
Served Thursday - Saturday 5:30 - Close

in the beginning ~ main plates ~ beverages

{in the beginning}

oyster pan roast
heavy cream, tomatoes & celery, tabasco, worchestershire & fresh select oysters
12

hudson valley duck foie gras
preparation changes regularly
AQ

bull's blood beet salad
house-pickled beets, gorgonzola & candied pecans & pickling juice dressing
8

tomato basil blue crab bisque
a house favorite of heavy cream, fresh tomatoes & hand-picked blue crab
6

autumn salad
smoked duck breast, field greens, pinenuts, & fresh fig vinaigrette
9

consuming raw or undercooked meats, seafood, poultry, eggs or shellfish
could increase the risk of food borne illness.

{this evening's selections}

farmland pork tenderloin
char grilled. . . mashed root vegetable & aaple butter bbq
26

the daily blue
from sea to stream, your server will provide you with this evening's selection
AQ

duck cassoulet
pork shoulder, sausage, carrots, celery, onion, flageolets & duck leg & thigh confit

28

black trumpet crusted yellowfin tuna
wakame salad, sweet soy syrup, scallion & hijiki
25

prime beef tenderloin
char grilled. . .sauteed fingerling potatoes, brussel sprout & applewood-smoked bacon hash, veal jus
38

menu & prices are subject to availability of ingredients. entree share charge $7.00.
a gratuity of 20% may be added to parties of six or more.
we respect your choice to bring in a bottle of wine from your own collection.
a $15 corkage fee, per bottle, will apply.

{beverages}

Soda
assorted coke products
2.00

Iced Tea
home brewed
2.00

Milk
vitamin d
3.00

Bottled Water
fiji & san pellegrino
3.00 - 5.00 - 7.95

Simply Lemonade
2.75

Orange Juice
natalie's orchard
1.75 - 3.50