Menu

Baked through the evening, with cultured butter and flaky salt.

Orange peel, fennel seed, chile.

Lime and smoked salt.

Twice-fried green plantains, garlic mojo, lime aioli.

Whipped feta, pistachio, dill.

Anchovy and garlic breadcrumbs, lemon.

Chorizo, white wine, grilled bread for the broth.

Tomato, fresh mozzarella, basil, olive oil.

Fennel sausage, roasted peppers, onion, sharp provolone.

Hen-of-the-woods, fontina, thyme, garlic cream.

Hudson Valley apples, aged cheddar, bacon, hot honey.

Kale and walnut pesto, zucchini, ricotta salata, chile.

Brined for a day, roasted in the wood oven. Salsa verde, crisp potatoes.

Market fish over the coals, charred lemon, herbs, roast potatoes.

Chimichurri, oven fries.

Black beans, rice, pickled red onion.

Whatever the farm stand had, charred and dressed. Romesco, herbs.

Garlic aioli.

Garlic, chile, lemon.

Sea salt.

Baked in the oven after dinner service winds down. Local apples, vanilla ice cream.

Lemon, crème fraîche.

Sea salt, whipped cream.

Vanilla ice cream, a shot of espresso.

Tomato, chickpeas, feta, oven bread.

Egg, bacon, potato, cheddar, scallion.

Maple syrup, lemon zest.

Hanger steak, two eggs, crisp potatoes, chimichurri.

Rye, demerara, orange.

Bitter aperitivo, dry cider, soda.

Two taps from breweries around the Hudson Valley. Ask what’s on.

A short list of red, white, orange and sparkling.

Fresh ginger, lime, soda. No alcohol.

Hot or iced.