First Course

PSI Seafood Chowder, Smoked Bacon, Fennel,
Cream, Petite Greens    15

Scottish Salmon Poke, Bell Peppers, Sesame Ginger Vinaigrette, Seaweed Salad, Avocado, Wasabi Tobiko    14

Mixed Field Green Salad, Goat Cheese, Spiced Pecans, Apples, Roasted Squash, Cherry Vinaigrette    13

Roasted Beet and Baby Arugula Salad, Burrata, Pistachios, Balsamic, Fennel Pollen    16

Seared Hudson Valley Foie Gras, Grilled Brioche,
Apple & Pear Chutney    25

Artisanal Charcuterie & Cheese Board, House Pickles, Grilled Baguette, Mustard, Honey Roasted Almonds    26

Local Sweet Amalia Oysters,
Champagne Ice, Micro Basil    28   
with Paddlefish Caviar    35  

Rare Seared Beef, Haricot Vert Salad, 63° Egg,
Shaved Grana Padano, Pickled Shallots, Truffle Aioli    17

 

Second Course

 Baked Macaroni Gratin, Alaskan King Crab,
Pancetta Bread Crumbs, Mornay Sauce    24    

Fusilli, House Ground Pork Sausage, Broccoli Rabe, Chili Flake,
Goat Cheese, Arugula Pesto    18

Orecchiette, Maine Lobster, Apple Smoked Bacon, Spinach,
Basil Cream, Grana Padano    24        

Rigatoni, Venison Ragu, Wild Mushrooms, Smoked Tomato Purée,
Micro Basil    19   

 

Third Course

Slow Roasted Swordfish, Rustic White Bean Cassoulet,
Kale, Pancetta    33

Scottish Salmon, Coconut Rice, Bell Peppers, Bok Choy,
Cashews, Green Curry Coconut Broth    28   

Rainbow Trout, Herb Roasted Potatoes, Haricot Verts,
Almonds, Whole Grain Mustard Aioli    29

Local Black Sea Bass, Barley Risotto, Broccoli Rabe,
Chanterelles, Red Wine    36

Grilled Pork Tenderloin, Chestnut Mascarpone Risotto,
Roasted Root Vegetables, Pomegranate Reduction    32

Duo of Beef, Petite Filet, Braised Short Ribs, Herbed Potato Purée, Carrots, Haricot Verts, Bordelaise    40

Roasted Venison, Potato Gnocchi, Brussels Sprouts, Beech Mushrooms, Apple Smoked Bacon, Venison Jus     42

Grilled Prime Rib Eye, Crispy Truffle Fingerlings, Swiss Chard, Wild Mushrooms, Peppercorn Veal Jus    65

  

Executive Chef    Carl Messick                Sous Chef    Jeremy Palumbo