October 29 - November 11, 2018

Hudson Valley Restaurant Week
Oct. 29 – Nov. 11, 2018

Offered Daily, Monday-Saturday


Chef’s Soup of the day

Fried Burrata Mozzarella
warm Sicilian eggplant caponata

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

Napolitano Flatbread
fig jam, prosciutto, brie and gorgonzola

Panzanella salad
tomatoes, cucumbers, onions, mixed greens, soaked rustic bread, buffalo mozzarella, tomato vinaigrette


Lunch Entrees

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

*Roasted cauliflower Caesar
Romaine hearts, shaved fennel, hazelnuts and cayenne dust, topped with grilled chicken

Sunset Burger
10oz ground beef, lettuce, tomato, onion on a roll, house cut fries

Chicken Rustico
Grilled chicken, broccoli rabe, sundried tomato provolone on a roll with pesto mayo, sustainable greens

Blackened Swordfish Tacos
Red cabbage slaw, avocado, fresh cilantro, chipotle mayo, sustainable greens

Chicken Meatball Parmesan
Fresh mozzarella, tomato basil served on homemade focaccia roll, house cut fries


*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.