Lunchmenu

FIRST COURSE
  • OYSTERS ON THE HALF SHELL
    Mignonette, Cocktail Sauce
    18
  • MIXED LETTUCES
    Radishes, Sherry Vinaigrette
    17
  • WILD ARUGULA
    Parmesan, Pine Nuts
    17
  • BABY BEETS
    Point Reyes Bay Blue, Tarragon
    18
  • FLATBREAD
    Burrata, Cherry Tomatoes, Gremolata
    19
  • BERKSHIRE PORK BELLY
    Mustard, Turnips
    22
MAIN COURSE
  • PETRALE SOLE
    Delicata Squash, Pomegranate, Farro
    36
  • DIVER SCALLOPS
    Heart of Palm, Olives
    38
  • FLAT IRON STEAK
    Persimmon, Cipollini Onions, Kale
    46
  • BBQ BEEF SHORT RIB MELT
    Cheddar, Arugula
    26
  • GEMELLI
    Lamb, Olives, Meyer Lemon
    28
  • TORCHIO
    Italian Sausage, Fennel, Roasted Tomato
    28
  • ORA KING SALMON SALAD
    Pickled Onions, Capers, Dill
    32
  • ROASTED JIDORI CHICKEN SALAD
    Radishes, Egg, Garlic Croutons
    28
  • BBQ DUCK SALAD
    Red Russian Kale, Apple, Pecans
    32
FOR THE TABLE
  • ROASTED JIDORI CHICKEN 36
  • ANGUS BEEF SHORT RIBS 50
VEGETABLES
  • Roasted
  • CAULIFLOWER 14
  • CIPOLLINI ONIONS 14
  • BRUSSELS SPROUTS 15
  • HONEYNUT SQUASH 15
  • CHANTENAY CARROTS 15
  • Sautéed
  • BLUE LAKE GREEN BEANS 15
  • SHISHITO PEPPERS 14
  • BROCCOLI DI CICCO 15
MUSHROOMS
  • OYSTER 14
  • SHIITAKE 14
  • TRUMPET ROYALE 15
  • HEN OF THE WOODS 19
  • ASSORTMENT 17
POTATOES
  • GNOCCHI 14
  • RUSSIAN BANANA 14
  • YUKON GOLD PURÉE 14
3 COURSES ⌯ PRIX FIXE
  • choice of:
  • EARLY GIRL TOMATO
    Pomegranate, Burrata
  • or
  • LEEK & POTATO SOUP
    Russian Banana Chips, Chive Créme Fraîche
  • ⌯
  • choice of:
  • ALBACORE TUNA
    Cucumber, Green Tomato
  • or
  • PORK LOIN
    Cranberry Beans, Sweet Peppers
  • or
  • RICOTTA CAVATELLI
    Blush Tomatoes, Herbs
  • ⌯
  • choice of:
  • GINGER BREAD
    Seasonal Fruit, Sherry Ice Cream
  • or
  • MANCHESTER GOAT'S MILK CHEESE
    Warren Pear, Caraway Toast
  • 42
  • ⌯ priced per person; tax, gratuity & beverages are not included

⌯ our menu is subject to change based on market availability & seasonality

Dinnermenu

FIRST COURSE
  • OCTOPUS
    Italian Butter Beans
    28
  • BERKSHIRE PORK BELLY
    Mustard, Turnips
    22
OYSTERS
  • SHIGOKU (WA)
    each 4
  • KUMAMOTO (WA)
    each 3
  • HURRICANE ISLAND (NY)
    each 3
  • BEAU SOLEIL (NB)
    each 3
SALADS
  • MIXED BABY LETTUCES
    Radishes
    17
  • RED RUSSIAN KALE
    Apple, Pecans
    19
  • ROQUETTE ARUGULA
    Pine Nuts, Parmesan
    17
  • RED, GOLD & CHIOGGIA BEETS
    Gorgonzola
    18
PASTA
  • TORCHIO
    Italian Sausage, Roasted Tomato
    22 / 28
  • PAPPARDELLE
    Braised Pork, Jimmy Nardello Peppers
    28
  • GEMELLI
    Lamb, Meyer Lemon
    28
  • SPAGHETTI
    Blush Tomatoes, Herbs
    24
FISH
  • ALASKAN HALIBUT 40
  • LOUP DE MER 38
  • PETRALE SOLE 38
  • ORA KING SALMON 38
  • DIVER SCALLOPS 36
MEAT
  • TEXAS QUAIL 32
  • JIDORI CHICKEN 36
  • ANDERSON RANCH LAMB 54
  • PEKIN DUCK BREAST 46
  • ANGUS FLAT IRON 48
  • BRAISED ANGUS BEEF SHORT RIBS 50
FOR THE TABLE
  • DRY-AGED BEEF RIBEYE (26 OZ) 120
  • BERKSHIRE PORK (26 OZ) 55
VEGETABLES
  • Roasted
  • CAULIFLOWER 15
  • BRUSSELS SPROUTS 15
  • CIPOLLINI ONIONS 14
  • HONEYNUT SQUASH 15
  • FAIRY TALE EGGPLANT 14
  • CHANTENAY CARROTS 15
  • Sautéed
  • BROCCOLI DI CICCO 15
  • SHISHITO PEPPERS 14
  • BLUE LAKE GREEN BEANS 15
MUSHROOMS
  • OYSTER 14
  • SHIITAKE 14
  • TRUMPET ROYALE 15
  • HEN OF THE WOODS 19
  • ASSORTMENT 17
POTATOES
  • GRATIN 15
  • YUKON GOLD PURÉE 14
  • RUSSIAN BANANA 14
  • GNOCCHI 16

⌯ our menu is subject to change based on market availability & seasonality

Dessertmenu

  • STICKY TOFFEE PUDDING
  • Roasted Banana, Passion Fruit Sherbet
  • MONT BLANC TART
  • Chocolate Mousse, Chestnuts, Mexican Vanilla Ice Cream
  • SWEET POTATO DOUGHNUTS
  • Spiced Fall Fruit, Cranberry Swirl Ice Cream
  • APPLE PIE
  • Almond Streusel, Candied Almond Ice Cream
  • each 14
  • CHOCOLATE CHIP COOKIES
  • 12
  • FRESH FRUIT PLATE
  • Seasonal Selection
  • 14
  • HOT, SPICED APPLE CIDER
  • 6
  • ICE CREAMS
  • Sherry, Café de Olla, Candied Almond, Mexican Vanilla, Cranberry Swirl
  • SORBETS
  • Pear, Cranberry, Apple Cider, Spiced Chocolate, Passion Fruit Sherbet
  • each scoop 4
    3 for 10
CHEESE
  • SOFIA (IN)
  • MANCHESTER (VT)
  • NAKED PRUNER (NY)
  • RAGGED POINT (CA)
  • CORNERSTONE (VT)
  • MIDDLEBURY BLUE (VT)
  • BAYLEY HAZEN BLUE (VT)
  • 3 for 15

La Colombe Coffee

  • 6

Art of Tea

  • 8

⌯ our menu is subject to change based on market availability & seasonality

Craftbarmenu

SNACKS
  • CRISPY BRUSSELS LEAVES 6
  • POTATO SKINS, CHEDDAR & BACON JAM 8
  • MARINATED CASTELVETRANO OLIVES 6
  • SCHMALTZ TOTS & SMOKED KETCHUP 6
  • CHEDDAR HUSHPUPPIES & SMOKED MAPLE SYRUP 6
OYSTERS
  • SHIGOKU (WA)
    each 4
  • KUMAMOTO (WA)
    each 3
  • HURRICANE ISLAND (NY)
    each 3
  • BEAU SOLEIL (NB)
    each 3
CHEESE
  • (view selection on our dessert menu)
  • 3 for 15
SALADS
  • MIXED BABY LETTUCES
    Radishes
    17
  • RED RUSSIAN KALE
    Apple, Pecans
    19
  • ROQUETTE ARUGULA
    Pine Nuts, Parmesan
    17
  • RED, GOLD & CHIOGGIA BEETS
    Gorgonzola
    18
FLATBREADS
  • FONTINA
    Wild Mushrooms
    18
  • BURRATA
    Calabrese, Gremolata
    19
SHARE PLATES
  • OCTOPUS
    Italian Butter Beans
    28
  • TORCHIO
    Italian Sausage, Roasted Tomato
    22 / 28
  • GEMELLI
    Lamb, Meyer Lemon
    28
  • PORK BELLY
    Mustard, Turnips
    22

⌯ our menu is subject to change based on market availability & seasonality

Happy Hourmenu

DRINKS
  • DELICIOUS IPA 7
  • HOUSE WINES
    White, Rosé, Red, Sparkling
    each 10
  • GARDEN GIMLET
    Effen Cucumber Vodka, Honeydew Melon, Lime, Mint
    11
  • TEQUILA TEA PARTY
    Campo Azul Tequila, Earl Grey, Lemon, Assam Tea, Q Ginger Beer
    11
  • THE SEASONAL SOLUTION
    Old Overholt Rye Whiskey, Lemon, Pernod
    11
SMALL BITES
  • CASTELVETRANO OLIVES 5
  • BRUSSELS LEAVES 6
  • PARMESAN POTATO CHIPS 5
  • HUSHPUPPIES & SMOKED MAPLE 6
  • SCHMALTZ TOTS & SMOKED KETCHUP 6
  • BEET SALAD & GORGONZOLA 7
  • VEAL RICOTTA MEATBALLS 6
  • FRUIT ASSORTMENT 6
LARGE BITES
  • MUSHROOM & FONTINA FLATBREAD 10

⌯ available weekdays 3 - 5pm on the patio & in the bar

  • ⌯ our menu is subject to change based on market availability & seasonality

Wine List & Drinksmenu

DOWNLOAD OUR DRINKS MENU

DOWNLOAD

Wine ⌯ Spirits 
COCKTAILS
  • CRAFT COCKTAIL
    Prosecco, Pomegranate, Fall Spices, Carpano Antica, Orange Oil
  • AMALFI SPRITZ
    Prosecco, Italicus Rosolio Bergamotto, Cocchi Rosa, Peach Reduction, Fresh Sage
  • EASTSIDE
    Ford's Gin, Lime, Mint, Cucumber, Sea Salt
  • CORPORATE REVIVER #2
    Ford's Gin, Lillet Blanc, Cointreau, Lemon, Absinthe Mist
  • DOUBLE AGENT
    Vodka, Gin, Cocchi Americano, Celery Bitters, Sherry-Brined Pearl Onions
  • CENTURY CITY MULE
    Vodka, House-made Velvet Falernum, Almond Oil, Fresh Lime , Q Ginger Beer, Thyme
  • POBLANO MARGARITA
    Campo Azul Blanco Tequila, Ancho Reyes Poblano Chile Liqueur, Lime, Agave
  • OAXACAN PALOMA
    Del Maguey Vida Mezcal, Fresh Grapefruit, Q Club Soda, Chile Salt Rim
  • PAPER PLANE
    Avua Prata Cachaca, Amaro Nonino, Campari, Lemon
  • LORIKEET LANDING
    Gosling's Dark Rum, Campari, Pineapple, Lime, Orgeat, Peychaud's Bitters
  • MY SHERRY AMOUR
    Buffalo Trace Bourbon, Oloroso Sherry, Allspice Dram, Palo Santo Bitters
  • BLACK WALNUT MANHATTAN
    Rittenhouse Rye, Averna Amaro, Black Walnut Bitters, Lemon Oil
  • each 15
CIDER & BEER
  • SCHACKSBURY CIDER 10
  • SCHACKSBURY ROSÉ CIDER 11
  • CHAMPAGNE VELVET LAGER 10
  • ICE PILSNER 11
  • FORET ORGANIC SAISON 14
  • SCHLACHNER HEFE WEIZEN 16
  • EXPATRIATE IPA 8
  • DELICIOUS IPA 9
  • PRANQSTER GOLDEN ALE 9
  • KERN RIVER PUMPKIN ALE 20
  • PETRUS SOUR AGED PALE ALE 17
  • MONK'S CAFE FLEMISH SOUR RED ALE 15
  • BARNEY FLATS OATMEAL STOUT 8
  • DOWNTOWN BROWN ALE 7

Thanksgivingmenu

FIRST COURSE

for the Table:

RADICCHIO

Jonagold Apples, Perorino

RED SNAPPER AGUACHILE

Mint, Red Onion

BERKSHIRE PORK BELLY

Celery Root, Celery Heart Confit

MAIN COURSE

choice of:

ORGANIC FREE-RANGE TURKEY

DIVER SCALLOPS

ORA KING SALMON

ANGUS BEEF SHORT RIBS

BERKSHIRE PORK LOIN

CHESTNUT AGNOLOTTI

SIDES

for the Table:

SAUSAGE & RAISIN STUFFING
WILD MUSHROOMS ASSORTMENT
BRUSSELS SPROUTS
YUKON GOLD POTATO PURÉE
CRANBERRY SAUCE

DESSERTS

for the Table:

PUMPKIN-PECAN CHEESECAKE
APPLE STICKY PUDDING
CHOCOLATE-CHESTNUT TART

3 COURSES ⌯ 145

OPTIONAL PAIRED WINES AVAILABLE ⌯ 65

⌯ priced per person; children 5 years of age & younger are complimentary; paired wines are optional and are priced separately; tax, gratuity & beverages are not included; first seating is at 1:00pm and final seating is at 8:00pm; a valid credit card is required for all reservations - cancelations made after Tuesday, November 20th, 2018 are subject to a fee of $50.00 per person (charged to the credit card on file) if the reservation cannot be refilled by another guest; our menu is subject to change based on market availability & seasonality; NO A LA CARTE DINING OPTIONS WILL BE AVAILABLE ON THIS DATE.