Dine-In, Takeout or Curbside Pickup
Or… Call 315-823-1170 to Order
Payment is due at time of Pickup or call us to pay over the phone.
Thanks to New York State liquor authority, all alcoholic beverages can also be taken to go!
Open container laws still apply
~ Dinner Menu ~
Dinner • Appetizers • Desserts
Farm to table epicure: Select meats and cheeses from local 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.
all dinner entrées come with soup or salad
Not Your Average Meatloaf
Ground beef, lamb, sirloin, and andouille sausage blended with Holland peppers & onions over parsnip whipped potatoes, finished with rosemary scented gravy.
8 oz filet mignon with applewood smoked bacon, stilton bleu cheese, wild mushroom ragu & port wine demi reduction with roasted garlic parsnip whipped potatoes & sautéed vegetables.
Cajun encrusted; pan seared grouper with gulf shrimp saffron roasted corn & pineapple pico de gallo over date & peanut vegetable Israeli cous cous & sautéed vegetables.
Petonclés Grillés et Poitrine de Porc
Pan seared large diver scallops with braised pork belly over fig & peanut Israeli cous cous with sautéed baby spinach & micro greens.
Chef John’s Signature Blue Crab Églefin
Atlantic Maryland blue crab stuffed haddock with saffron lemon beurre blanc sauce over basmati rice & sautéed vegetables.
Tournados Sauce Danoise
Filet mignon with a classic red wine reduction, truffle herb roasted Yukon gold potatoes & sautéed vegetables.
Poulet Penne Provençal
Sautéed organic chicken tenderloins, zucchini, yellow squash, heirloom tomatoes, basil, roasted garlic, & shaved asiago, tossed in a lite prosecco sauce with penne pasta.
Coq au Vin
Slow stewed chicken tenderloins, heirloom tomatoes, roasted garlic, button mushrooms, carrots & applewood smoked bacon in white wine gravy over black truffle whipped potatoes.
Bifteck au Poivre Josephine
New York strip steak with black peppercorn brandy sauce, truffle herb roasted potatoes & sautéed vegetables.
Slow stewed grass-fed filet mignon with locally sourced carrots, button mushrooms, shallots, fennel, & Yukon potatoes in burgundy gravy.
Porc Osso Bucco
Slow-roasted pork with plum tomato ragu, fennel and Bermuda onion with truffle herb roasted potatoes & sautéed vegetables.
Tour de Légumes
Grilled portobello mushroom, roasted tri colored Holland peppers, caramelized shallots, zucchini, yellow squash and imported goat cheese over basmati rice.
Cocktail de Crevettes
Chilled black tiger shrimp with a zesty smoked horseradish remoulade sauce.
Salade de Betteraves Jaunes Rôti
Golden beets with caramelized shallots over mixed mesclun greens with balsamic fig reduction.
Fried squid served with a sesame oriental sauce.
Frisèe Petal Shrimp
Utica beer battered black tiger shrimp tossed with a spicy rosemary petal sauce over radicchio & frisèe greens.
Pâtè du Patron
Duck liver Pâtè with sliced onion & cornichons.
Maryland bleu Crabe Gâteau
Atlantic Maryland blue crab, Holland peppers, Bermuda onions & aged Vermont goat cheese with chipotle lime tartar.
Duck Liver Foie Gras
Pan seared duck liver with oven roasted cherries over wilted baby spinach & dates with fig reduction.
Poutine à la Chef John
Hand cut pommes frites (French fries) with imported cheese curds, pulled braised pork bellies & rosemary scented gravy.
Triple Chocolate Mousse
with whipped vanilla bean cream
Custard with caramelized sugar
Roasted Strawberry Layer Cake
with roasted strawberries and whipped cream
Mile High Cheesecake
with roasted strawberries and vanilla bean cream