Beginnings
Utica Greens
Escarole, Hot Peppers, Prosciutto, Romano Cheese, Garlic and Bread Crumbs 10
Calamari
Delicately Fried and Seasoned Rings and Tentacles 9
Seared Sea Scallops
Pan Seared Sea Scallops with Pumpkin Risotto and a Sage Cream Sauce 10
Drunken Wild Mushrooms & Barley
Lobster, Shiitake, Royal Trumpet and Portabella Mushrooms Sauteeed and Simmered in Sherry Wine and Pernod, All Tossed with Barley, Wilted Spinach, and English Peas 8
Escargot
Sauteed Escargot with Tomato Concasse, Garlic, Saffron-Almond Marca, Spinach and a touch of pernod served on Grilled Rustic Crustini and topped with Shaved Manchego Cheese 11
Grilled Flatbread Pizza
Grilled Herb Flat Bread Topped with Red Sauce, Mozzerella Cheese, Fresh Basil, and Black Olives 7
Soups
Lobster Bisque 7
Soup Du Jour 4
Salads
Pickled Beet and Goat Cheese Salad
Pickled Roasted Beets with Toasted Almond Crusted Goat Cheese, Zucchini & Yellow Squash Salsa, Crispy Shallots and Micro Green Salad Finished with a Drizzle of Grilled Lemon Vinaigrette 8
Arugula and Clementine Salad
Orange-Champagne vinaigrette Tossed Arugula, Clementine Supremes, Candied Walnuts, Dried cranberries, Blue Cheese and Butternut Squash 7
Caesar Salad with White Anchovies
Fresh Romaine Lettuce, Romano Cheese, Croutons, Egg, White Anchovies and our Caesar Dressing 7
Add Chicken 3
House Salad
Served with Balsamic Vinaigrette 4
Chef Inspired Creations
Roasted Monkfish
Pan Roasted Monkfish with Saffron Poached Potatoes & Spinach in a Chorizo Sausage, Tomato, Sage and Maderia Wine Sauce 24
Pan Seared Salmon
Hard Seared Alaskan Salmon with Saffron Jasmine Rice, Sauteed Spinach and Finished with a Caper-Lemon Beurre Blanc 23
Poached Sea Bass
Butter Poached Chilean Sea Bass with Vegetable Ratatouille, Potato Pave and Ajo Blanco Sauce 32
Grilled Filet Mignon
Grilled 8 oz. Center Cut Filet Mignon with a white Truffle Scented Parmesan Risotto Cake, Butter Poached Vegetables and a Red Wine Demi-Glace 32
Add Foie Gras 10
Grilled Central New York Strip
A grilled 14oz Cut of strip Loin served with a bed of Utica Greens, Roasted Fingerling Potatoes and Finished with Remo Sauce 26
Pan Seared Pork Mingon
Rosemary Maple Glazed 12 oz. Center Cut Pork Chop with Spaghetti Squash, Garlic & Cabernet Whip Poatatoes and Vegetable 21
Scallop Gratin
Seared Sea scallops with Mushrooms, Shallots & Garlic Baked in a Sherry Cream topped with Gruyere Cheese and Bread Crumbs 24
Vegetable Wellington
Grilled Zucchini Yellow Squash, Asparagus, Potatoes, Mushrooms, Spinach and Roasted Red Peppers Layered with Citrus Goat Cheese Wrapped in Puff Pastry and Baked to Perfection, Served with a Champagne-Leek Cream Sauce 24
Chicken Roulade
Pounded Chicken Stuffed with Tomatoes, Mozzarella Cheese, Basil and Balsamic Rolled up and Baked with House Made Marinara and Served over Angel Hair Pasta 20
Duck Confit
Slow Cooked Confit of Duck Legs Served with Mashed Sweet Potato, Saffron Onion Marmelade Crustini and Frambroise Demi Glace 23
Add a House Salad to any Entrée 2
Add a Caesar Salad to any Entrée 3
We prepare each dish individually to order. Thank you for your patience and understanding.
