dinner-menu
October 29 - November 11, 2018

Hudson Valley Restaurant Week

Oct. 29 – Nov. 11, 2018

DINNER MENU

Appetizers

Chef’s Soup of the day

Fried Burrata Mozzarella
warm Sicilian eggplant caponata

Mussels Triste
mussels, capers, lemon, garlic sauce and toasted bread crumbs

Nona Chicken meatballs
Tomato basil sauce, shaved reggiano parmesan

Crackling Calamari salad
baby bok-choy, radicchio, cashews, citrus dressing

*Roasted cauliflower Caesar
Romaine hearts, shaved fennel, hazelnuts and cayenne dust

Napolitano Flatbread
fig jam, prosciutto, brie and gorgonzola

Entrees

*Angus Skirt Steak
mushrooms, onions, crispy smashed potatoes and chimichurri

Stuffed Pork Chop
Breaded, Sopressata, fresh mozzarella, soft polenta, lemon caper sauce

Radiatore
Butternut squash sauce, toasted pumpkin seeds, crumbled fetta

*Grilled Swordfish
Roasted eggplant, oyster mushrooms, charred corn, pickled fennel

*Seared Scallops
Guanciale, English pea risotto, sundried tomato gremolata

Roasted Duck
Porcini mushrooms, blistered heirloom tomatoes, over fresh campanelle

Desserts

 *Chocolate Decadence
rich flourless chocolate torte, berry sauce

Warm Apple tart
vanilla ice cream, salted caramel

*Espresso Panna Cotta
delicate cream

All * Items are Gluten Free

Please No Substitutions
Automatic Gratuity of 20% added to parties of 8 or more
*If you have any food allergies please speak to your Server, Manager or Chef before ordering.