STARTERS

Cauliflower Soup, Madras curry, coriander, 16.

Fromage De Tete, housemade pickles, mustard, 18.

Smoked Shad Roe, granny smith apples, pickled radish, celery, mustard, 17.

Dashi Marinated Long Island Fluke, cilantro, finger lime, pickled ginger, 22.

Salad of Market Greens, sorrel, frisee, spinach, mustartd vinaigrette, 14.

Roasted Baby Beets, spice rye, horseradish yogurt, dill, 19.

ENTREES

Striped Bass, lentils, fennel, radish, nouilly prat sauce, 31.

Roased Atlantic Cod, brussel sprouts, wild mushrooms, red wine sauce, 33.

Hand Harvested Scallops, tuscan kale, coco beans, chorizo, pine nuts, 34.

Tenderloin of Venison, cipollini onions, potatoes, black garlic jus, 35.

Crystal Valley Chicken Breast, chicory, polenta, wild mushrooms, 28.

Hudson Valley Squab, carrots, bulgur wheat, spice yogurt, pomegranate, 33.

DESSERTS

Baked Alaska, 11.

Cherries & Chocolate, 11.

Battenkill Farms Panna Cotta, 9.

Pinenut Tart, 10.

Goat Cheese Cake, 10.