Farm-to-table epicure: Select meats and cheeses from Bach Farms, Otsquago Creek, and Kelly’s Meat Market. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Please let your server know if you have any food allergies.
Salade De Concombre
Thinly sliced English cucumber, Roma tomatoes, buffalo mozzarella with fresh basil chiffonade and balsamic fig reduction
Frisée Petal Shrimp
Utica Club beer battered black tiger shrimp tossed in spicy rosemary petal sauce over radicchio and frisée greens.
Poivre Pablano Farci*
Poblano pepper stuffed with goat cheese, sun dried tomato, button mushrooms, baby spinach & brown rice over frisée greens with a spicy petal sauce
Blue Crab Goat Cheese Crostini
Roasted garlic crostini with Maryland blue crab, goat cheese and fig reduction over field greens
Cote De Boeuf
Prime rib french dip with carmelized red onion jam, swiss cheese & horseradish aioli on French baguette. Served with hand cut truffle Asiago fries
Vegan Roasted Roots
Medley of celery root, parsnips, potatoes and carrots over mixed greens with balsamic reduction
Bacon Blue Burger
Sirloin burger with caramelized red onion jam, Applewood smoked bacon and Stilton blue cheese on a grilled Brioche bun. Served with hand cut truffle Asiago fries
Filet Mignon Stew
Slow stewed root vegetables of parsnips, potatoes, carrots & turnips with celery peas and Bermuda onions. Served in a toasted peasant loaf bread bowl
Chicken Cordon Bleu
Panko crusted organic chicken with virginia baked ham, imported swiss cheese and goat cheese with beurre blanc
sauce, parsnip whipped potatoes and grilled asparagus.