A Sampling Of Our Menu

With so many incredible sources for farm-fresh products grown right here in the Hudson Valley, we are committed to creating a hyper-seasonal menu leaning on ingredients from our community.  It’s not just about knowing where your food is coming from, but who it’s coming from. Committed to keeping our menu as fresh as possible, Chef Jesse works closely with local farms, creating a hyper-seasonal menu that ultimately benefits  all steps of the food production chain by depending on what is available here today.

Our goal is to offer the freshest ingredients from our neighbors and the region.  Our menu will change and evolve with the seasons and what’s available from our local farms.   With this in mind we aim to change the TONIGHT menu offerings every few weeks. So please keep in mind that the sample menu below is just that — a sample menu— and we will likely be offering a new array of farm fresh ingredients when you visit. 

The STANDARDS are just that- our favorite standards that are available every evening.

FROM THE SHOP

LOCAL SLATE … 18

Daily selection of 3 perfectly-ripe cheeses sourced from a 120 mile radius from our door. Served with local preserves, nuts and crostini.

WORLD SLATE … 24

A rotating assortment of 3 cheese selections from around the
world, served with charcuterie, nuts and fruit.

VEGETABLE SLATE … 22

Fresh vegetables, fig & nut salami, paprika dip, nuts, crostini.

BREAD & BUTTER … 10

Grilled Berkshire Mountain Bakery sourdough, roasted
shallot herb butter, Maldon.

THE STANDARDS

MAC N’ CHEESE … 18

5-cheese creamy sauce, crispy breadcrumb topping.

PIMENTO MAC N’ CHEESE … 23

5-cheese creamy sauce, crispy breadcrumb topping, braised pork belly, pimento cheese.

BOUILLABAISSE … 38

Traditional French seafood stew.Littleneck clams, langoustine, mussels, market fish, potato, tomato-saffron broth, rouille crostini.

BURGER … 24

double organic beef patties, grilled shaved onion, Ur-Eich cheese, Bimi sauce, lettuce, Berkshire Mountain Bakery bun. Fries.

TONIGHT

THE STEAK … 40

Steak au poivre, Hasselback potato.

THE PORK … 32

Chou Farci. Savoy cabbage, ground pork, chorizo, sauce velouté.

THE PORK CHOP … 34

Grilled pork chop, buckwheat spatzle, braised red cabbage, smoked onion-mustard gravy

THE FISH … 38

Whole broiled Branzino, shaved Burgundy truffle, Brussels sprouts, apple, bergamot beurre blanc.

THE FOWL … 34

Coq au Vin. Braised chicken, hen of the woods mushroom, lardon, pearl onion.

THE VEGETARIAN … 29

House-made mushroom ravioli, charred radicchio, pumpkin espuma, Gorgonzola.

THE GNOCCHI … 29

House-made potato gnocchi, smoked copa, sweet potato mousse, salsify, chestnut.

THE PASTA … 30

Beef shank ragu, house-made mascarpone, house-made paparadelle.

STARTERS

APPLE TOAST … 18

Apple butter, house-made ricotta,prosciutto,
pistachio,cinnamon-annatto salt.

CAVIAR – POTATO CROISSANT … M/P

Creme fraîche.

MOESTERDSOEP … 12

Traditional Dutch mustard soup, cured pork belly, leek, grain mustard.

CHICKEN AND DUMPLINGS … 18

Creamy chicken broth, preserved lemon-thyme drop dumplings.

LITTLE GEM … 13

Orange suprème, anchovy, Ceragnola olives, almond.

KALE … 16

Roasted walnut, shaved apple, ricotta salata, rose-hip viniagrette.

ROMAINE … 12

Hearts of Romaine, Banyuls vinaigrette.

BEETS … 15

Chickory, Shropshire blue cheese, dill, green onion, lemon vinaigrette.

PORK BELLY & GREENS … 16

Braised pork, stewed fall brassicas.

SWEETS

FRUIT GALETTE … 12

Seasonal fruit baked in a rustic tart topped with whipped cream our all-time
favorite pies from Betsy at Hawk’s Roost Farm.

FROM THE LOST LAMB PATISSERIE

LOST LAMB MACARON … 7

Decadent french cookie sandwich filled with pistachio cream and jam.

CLAIRE’S LEMON TART … 12

Decadent french cookie sandwich filled with pistachio cream and jam.

CHOCOLATE PUFF … 9

Decadent french cookie sandwich filled with pistachio cream and jam.

FRUIT CRUMBLE … 10

Decadent french cookie sandwich filled with pistachio cream and jam.