Dinner Menu:

SOUPS & Salads

French Onion Gratinée $7.50 Soupe du Jour $6.50

Organic Field Salad with Roasted Golden Beets
& White Balsamic-Virgin Olive Oil Vinaigrette $6.50

Hearts of Romaine Caesar Salad with Homemade Cheese Croutons $6.50

Baby Spinach Salad
with Smoked Salmon and Warm Bacon dressing $11

APPETIZERS & SMALL PLATES

Hudson Valley Cheese Sampler - featuring Old Chatham Sheep Herding Co. and Coach Farm treasures with Winter Fruit Chutney & Spiced Almonds $12

Tapas Sampler - Bacon Wrapped Dates, Oil cured Olives, Baba Ganoush, Tabouleh Salad, Pickled Fennel & Fresh White Anchovies (Serves 2 or more) $16

Grilled Pencil Asparagus with Seared Diver Scallop & Tapenade Provencal $12

Crabmeat Maison-Spicy Maine Crabcake
with Ratatouille and Roquefort-Roasted Garlic Aioli $13

Grilled Eggplant & Fresh Mozzarella Napoleon - with Roasted Red Peppers $11

Escargots a L'Ancienne- Baked in an Herb Scented Garlic Butter With a Puff Pastry Dome $11

Country Style Duck Pate with Greepeppercorns & Lingonberry-Pomegranate Jam $12

Kobe Beef Burger-Grilled with Caramelized Onions, Vermont Cheddar On a Warm Kaiser Roll Served with Organic Greens Vinaigrette $16

 

ENTREES

Black Pepper Fettucine - Artichoke hearts, spinach, mushrooms, olives, Oven-dried tomato Pesto $19

Vegetarian Crepe- Spinach, Artichoke Ricotta Filling with a Duet of Sauces (Marinara & Mornay) $19

Fresh Maine Lobster Risotto (1 1/4lb, made to order)
with Saffron, Tomatoes and Truffle Oil Drizzle $30

Sauteed Maine Sea Scallops –Lemon-Basil Infused EVOO and Brown Rice Pilaf $26

Steamed Atlantic Salmon -with Wasabi-Rice Wine Vinegar, Julienne Leeks and Carrots $26

Chicken Wellington - Wild Mushroom Duxelle Stuffing wrapped in a Flaky Pastry $25

Crisp Roast Duck “à la Stanley”- Ginger Peach Glace and Quinoa-Brown Rice Pilaf $27`

Grilled Pork Tenderloin – with Cabernet-Garlic Reduction
Served with Garlic Mashed Potatoes $25

Roast Rack of Lamb – Merlot-Greenpeppercorn Demi Glace and Chateau Style Fingerling Potatoes $29

Classic Sirloin Steak au Poivre - with Brandy Cream Reduction, Peppercorns and Garlic Mashed Potatoes $29

Chateau Filet of Beef - marinated and grilled Porcini-Madeira-Roma Tomato Cream Sauce $28

Daniel E. Smith, C.E.C. - Chef de Cuisine