Fall has arrived, and so have our new fall menus (staring Friday, October 2, 2015). New items include:
Steamed Mussels with Garlic, Cream and Lemongrass Broth – Served with baguette for dipping
Golden Nugget Squash Soup – Ancho chile crouton
Thai Spiced Crab Soup – Crab and enoki mushrooms in a thai flavored broth
Tuscan Kale, Pine Nuts, Sprout Creek Toussaint Cheese & Lemon Vinaigrette
Grilled Salmon with Tomatillo Sauce – Mashed potatoes and yellow squash
Pumpkin Ravioli – Pecans, oven dried tomatoes and brown butter – sherry sauce
Local Venison Bolognese Tagliatelle – Red wine, tomatoes and carrots, with a touch of cream
Wild Mushroom Strudel with Porcini Cream Sauce – Phyllo pastry stuffed with porcini, oyster, crimini and shiitake mushrooms, spinach and manchego
Pumpkin Seed Crusted Salmon with Tomatillo Sauce – Roasted fingerling potatoes and sauteed kale
Oven Roasted Half Chicken with Meyer Lemon Beurre Blanc – Garlic Mashed Potatoes and Sauteed Spinach
Crisply Sauteed Calf Liver with Onions Three Ways – Grilled red onions, buttermilk-paprika onion fries and vidalia onion demi-glace and truffle mashed potatoes
Guinness Braised Lamb Shank topped with Garlic Chips – Sweet and sour red cabbage and mashed potatoes
Hudson Valley Venison Medallions with Juniper Demi-Glace – Goat Cheese Polenta
See the full Dining Room Menu here.
See the full Bistro Menu here.
Make reservations online here.
Sounds good but we miss the falafel salad!
The falafel salad… that was a delicious one! It\’s still in the reserves and may be back one day! Thanks for your feedback.
Hi, please bring back the meatloaf! It was delicious!!
Thanks, Jeff. It did cross my mind to bring it back! I\’ll keep it in mind for our next menu change. Appreciate the feedback. – Chef Kroner