Chef Pink Delongpre

Mezza Platter with Tzatziki, Hummus and Babaghanoush served with Warm Garlicky Pita Bread

Citrus Marinated Olives

Whipped Feta with 'Ndjua and Pita Bread Crisps

Avocado and Cucumber Salad with Pomegranate , Parsley and Olive OIl

Spicy Marinated Feta with Fresno Chilies, Orange, Cracked Tellicherry Pepper and Thyme

Honey Roasted Eggplant with Warm Treviso, Walnuts and Garlic Vinaigrette

Arctic Char rubbed in Ras El Hanout, Carrots and Lentils, Preserved Lemon Sauce and Dill

Pan Seared Hanger Steak with Roast Potato with Caraway, Pickled Red Onion a bed of Wild Greens

Basted Pork loin with Crispy Brussels Sprouts, Tahini-Yogurt, Garlic Bread Crumbs and Pomegranate

Roast Chicken with Charred Cauliflower, Harissa Roasted Carrot Mash, and Tahini Lemon Sauce

Fried Halloumi, Olives, Oranges, Garbanzo Beans, Pistachio and Pomegranate Molasses and Olive Oil

Pistachio Halva with Chocolate Sauce

Warm Figs with Honey and Greek Yogurt

Olive Oil Cake with Rosemary Syrup

Burratta Reale, mushroom, parsley, marinated truffle

Bruleed pear, gorgonzola dulce and crispy speck, d.o.p balsamic

Stracciatella Affumicata, beets, hazelnuts, tarragon

Gnocchio Fritto, guanciale, parmesan

Caicio e pepe insalata, little gem lettuce, percorino dressing, black pepper

Insalata radicchio, orange, pistachio, anchovy dressing

Mixed greens, bite-sized mozzarella, roasted peppers, sundried tomatoes, soppressata

Lobster Buccatinni, tomato sauce, basil

Handmade Tagliatelle, Braised beef & Lamb ragu

Cappelietti, braised leek and black mushroom puree

Reginette, wild boar, porcini, pecorino

Prime Ny steak, olive oil, pesto modenese, sweet and sour ciopolinni

Ciopinno, mussels, clams, market fish, rich tomato broth, ciabatta

Broned Local Pork Chop, procuitto, parmesan, arugula, cherry tomato

Stripped Bass, roasted cauliflower, pine nuts, thyme, olive oil, smoked sea salt

Roast heritage chicken, carrots 3 ways, roasted, puree, pickled

Zeppole with chocolate sauce

Vanilla bean panna cotta, blood orange, pistachio

Cannoli with chocolate chips

Affogatto with house made vanilla ice cream

Bruleed pear with chevre and toasted hazelnuts

Fluffy gougeres with gruyere cheese and carmelized onion

Mushroom toasts with triple creme brie and leeks

Marinated olive tapenade with citrus on toast

Brandade with potatoes, olive oil, garlic on toast

Escargot traditional, garlic butter, parsley and baguette

Prosciutto de canard, date cream, balsamic caramelized onion

Chicken liver pate with herb crostini and pickled shallots

Smoked salmon rillittes, chive and shallot, crostini

Roasted Snowdance farms heritage chicken with crispy herbed-citrus skin, duck fat potatoes, roasted carrots with local honey, 48 hour chicken jus

Roasted pork tenderloin medallions, celery root gratin, haricot very, sauce diane

Beef bourguignon with local short ribs, mushrooms, baby carrots, bacon atop pommes puree

Wild King salmon, asparagus, fingerling potatoes, sauce bearnaise

Bouillabaisse, mussels, clams, market fish, with tomato and fennel broth, baguette

Steak Frittes, Hudson valley sirloin , anchovy butter, wedge cut russet fries, garlic aioli

Creme Puffs, Chocolate Sauce

Milk chocolate mousse, ronnybrook farms Whipped cream, pistachio

Fresh berry tartlett, vanilla bean custard

Early grey creme brulee

3 cheese course with jam and crackers

6 Oysters ( daily pick) with apple shallot mignonette

Foie Gras with quince & champagne compote and brioche toast point

Prime steak tartare traditional, pomme crisps

Rabbit Rillettes with cherry jam and crostini

French onion soup, gruyere, crostini

Cesar salad, white anchovy, parmesan, crouton

Mixed mesculin salad, chevre, apples, walnuts, sherry vinagrette

Potato and leek soup with marinated truffle

Blanc de veau, mushrooms, carrots, celery root, in a herb cream sauce, rice pilaf

Loup de Mar, lentils de puy, lemon buerre blanc, fresh fines herbs

Local Dry Aged Rib Eye , brown butter pomme puree, pink peppercorn bordelaise

Rabbit Fricasse, bacon, pearl onion, mushroom, fingerling potato

Muscovy duck breast and confit leg, arugula and tart cherries, brown butter crepe

Scallops Coquille st.jacques, white wine, cream, garlic Comte cheese

Pastured Lamb Chop, Ras El Hanout, Squash, Pomegranate, Pistachio

5 cheese course with accoutrements

Fruition Chocolate Pots De Creme, Ronnybrook Farms Whipped Cream and pistachio

Tarte Tatin, calvados marinated heirloom apples, puff pastry, homemade vanilla bean ice cream

Port poached pear, cinnamon sugar palmiers, spiced creme anglaise

Crispy Crostini with Fresh Ricotta, Fava Bean, Mint & Pecorino

Roasted Spring Potato with Caviar, Creme Fraiche and CHives

Warm Spinach and Feta Tart with Sweet-and-Salty Preserved Lemon

East Coast Oysters with Dill & Cucumber Mignonette

Black MIssion Fig, Whipped Blue Cheese, Crispy Procuitto

Grass fed Beef Tartare / kimchi / cured egg yolk / scallion / ponzu / rice crisp

Cool Summer Gazpacho with Avocado & Casamigos Tequilla

Avocado Salad with Pink Grapefruit and Crunchy Snap Peas

Pea Green & Lavender Chevre Panzanella

Seared Hudson Valley Foie Gras with Champagne & Blueberry Compote and Challa Toast

Scallop Crudo, Fresno Chili, Nuoc Chom Sauce with Heirloom Tomato & Cilantro

Charred Octopus, Tomatillo and Poblano Salsa Verde, Fresh Herbs and Chicharones

Market Fish with White Nectarine and Sungold Cherry Tomatoes in Broth

Seared Scallops, Summer Corn, Tomato Seed Broth, Fresh Herb Salad

Local Chophouse Cut Pork Chop, Macoun Apple and Fennel Salad, Onion Soubisse

Crispy-Skin Zena Farms Chicken, Summer Squash, Corn and Basil with Shaved Pecorino

Rustic Ratatouille Crostata with Herb de Provence Olive Oil and Cured Black Cured Olive Crust

Crispy Skin Duck Breast with Confit Leg and Sancerre Braised Cherries in Crepe

Homemade Tagliatelle with Wild Mushroom Ragu and Marinated Truffle

Hand Made Pea and Ricotta Raviolo with Lemon Butter, Chervil and Chive

Hand Cut Fettucini with Heirloom Tomato, Spring Garlic, and Fresh Basil

Local Hanger Steak with Spicy Chimichurri, Duck Fat Potatoes, and Pickled Red Onion

Grass-fed Filet Mignon with Wild Mushroom, Brown Butter Mashed Potato, Romano Beans, and 72-hour Demi Glace

Hudson Valley Farms Ribeye, with Shishito Peppers Glazed with Ponzu and Garlic, and Crispy Smashed Sunchokes

3 cheese course with jam and crackers

Bergamot Tea scented Creme Brulee

Black Mission Fig tart with Polenta Custard

Peach Crumble with Homemade Vanilla Ice cream & Basil

Chocolate mousse with Pomegranite and Ronney Brook Farms Whipped Cream

Meyer Lemon & Lavender Curd Tart with Toasted Meringue

Arancini with Fall Squash, Pomegranate

Bruleed Pear, Whipped Blue Cheese, Crispy Procuitto

Bresola , mushroom confit, arugula, shaved parmigiano

Citrus Marinated Olives

Herb Foccacia, smoked butter, sea salt

Arugula with roasted beets & goat cheese, candied pecans

Baby gem lettuce, lightly pickled apple & shallot, gorgozola dulce cheese, candied pecans

Burratta Reale, mushroom, parsley, marinated truffle

Caicio e pepe insalata, little gem lettuce, percorino dressing, black pepper

Fall Squash Soup, Creme Fraiche, Sage

Curry & Ginger Carrot Soup with Pistachio and Focaccia croutons

Apple Cider Brined Local Pork Chop with Fuji Apples, Red Frill Mustard Greens, and Vidalia Onion

Branzino with Braised Fennel, Oranges, Fingerling Potatoes and Preserved Lemon with Dill

Beef bourguignon with local short ribs, mushrooms, baby carrots, bacon atop pommes puree

Fall squash risotto

Pan seared NY steak, whipped yukon potatoes, vdalia onion & wild mushroom

Roasted Cauliflower Steak with Zatar-Spiced Whipped Greek Yogurt, Almonds, and Plumped Golden Raisins

Campanelli Farm Roasted Chicken with Crispy Chicken Shmaltz Fat Potatoes, Crispy Sumac Carrots, and 48-Hour Jus

3 cheese course with jam and crackers

Chocolate mousse with Pomegranite and Ronney Brook Farms Whipped Cream

Creme Puffs, Chocolate Sauce

Heirloom Apple Crisp with Vanilla Anglaise

Fall fruit tart / vanilla bean custard

Olive OIl Cake with Rosemary Syrup

Roasted Sugar Baby Pumpkin Pie Tartlett with Vanilla Bean Whipped Cream

Hudson Baby Bourbon Whiskey-Soaked Bread Alone Sourdough Pudding, Salty Caramel

Bruschetta with Heirloom Tomatoes, White Peach and Basil

Black MIssion Fig, Whipped Blue Cheese, Crispy Procuitto

Heirloom Cantelope, Thinly Shaved Speck, Mint and Aged Balsamic

Sweet Corn Fritter with Calabrian Chili Creme Fraiche, Pea shoots

Savory Bacon-Wrapped Dates with Local Maple Syrup and Smoky Chipotle

Wild Arugula Salad, Aged Goat Cheese, Hazelnuts and Champagne Vinaigrette

Charred Asparagus Salad with Fresh Arugula, Mint and Chive Blossoms

Watermelon Salad , Marinated Cigglianni, Basil & Mint with Aged Balsamic & Unfiltered Olive Oil

Cool Summer Gazpacho with Avocado & Casamigos Tequilla

Strawberry & Watercress Salad with Pickled Rhubarb and Shallot Viniagrette

Market Fish with White Nectarine and Sungold Cherry Tomatoes in Broth

Locally Sourced Shellfish Cioppino with Heirloom Tomato and Local Crusty Levain Bread

Local Roasted Pork Loin with Sweet-and-Salty Fig and Bacon Jam and Local Swiss Chard

Campanelli Farm Roasted Chicken with Crispy Chicken Shmaltz Fat Potatoes, Crispy Sumac Carrots, and 48-Hour Jus

Hand Cut Fettucini with Heirloom Tomato, Spring Garlic, and Fresh Basil

Rustic Ratatouille Crostata with Herb de Provence Olive Oil and Black Cured Olive Crust

Roasted Romanesco Steak with Rosemary, Parsnip Puree, and Puffed Quinoa

Local Hanger Steak with Spicy Chimichurri, Duck Fat Potatoes, and Pickled Red Onion

Meyer Lemon & Lavender Curd Tart with Toasted Meringue

Black Mission Fig tart with Polenta Custard

Peach Crumble with Homemade Vanilla Ice cream & Basil

Strawberry & Rhubarb Rustic Tart with Homemade Vanilla Ice Cream & Mint

Local Chocolate mousse with Fresh Berries and Ronny Brook Farms Whipped Cream

Chickpea with Tumeric, Kalamata Olive, Pickled Fresno Chili and Dill

Whipped Labneh with Saffron soaked Apricots, Honey, Pistachio and Mint

Mushroom Fritto, Black Garlic Aioli and Sesame

Winter Chicory Salad with Honeycrisp Apple, Pomegranate Vinaigrette, Hazelnuts and Parsley

Brussels Sprouts Salad with Apricot, Almond, Sesame, Mint and a Honey Vinaigrette

Roasted Cabbage Salad with Goat Cheese, Zaatar Breadcrumbs, Preserved Lemon and Chive

Saffron-Yogurt Roasted Chicken, Roasted Cauliflower with Tahini, Scallion, Serrano, Lime and Hazelnut

Shrimp Kebab with Castelvetrano Olives, Lemon, Saffron, Serrano and Cilantro on Golden Rice

Braised Lamb and Beef Kofta, Smoked Paprika, Tomato, Pickled Chili, Greek Yogurt and Dill with Aromatic Basmati Rice with Almonds

Whole Branzino with Braised Fennel, Oranges, Fingerling Potatoes and Preserved Lemon with Dill

16 0z Local Grass Fed NY Steak Crusted with Feta, Sundried Tomato, Spinach and Breadcrumbs with Extra Virgin Olive OIl and Smoked Sea Salt

Fig and Polenta Tart with Sesame Crust

Baklava Cheesecake, Pistachios and Honey

Strawberry Custard and Katafi with Whipped Cream