RESERVATIONS: 845.621.3474
LUNCH
French Onion Soup
$7
Cream less Tomato Soup
Balsamic vinegar glaze
$6
Crostini du Jour
Black olive tapenade, Tome de Savoie Cheese
$7
Cabbage Hill Farm Baby Spinach
w/beet, pistachio & radish
$12
Grilled Tuna Sandwich
Whole grain bread, cucumber, tomato, avocado, pickled onion, horseradish
$15
Frittata
Shitake mushroom, baby spinach & goat cheese
$14
Grilled Steak Sandwich
On garlic bread w/sautéed onion, pepper & Emmental cheese
$15
DINNER
Cream less Tomato Soup
Balsamic vinegar glaze
$7
Crostini du Jour
Black olive tapenade, Tome de Savoie Cheese
$7
Special Salad
Pearled Couscous, green mango, tomato, baby arugula, cilantro lime vinaigrette
$12
Bouillabaisse
Lobster, sea scallop, monkfish, shrimps, mussel cooked in a saffron broth served with toast & rouille
$29
grilled Cabbage Hill Farm Pork Chop
crispy Fingerling potato, baby spinach
parsley garlic butter
$25
Asian Braised Beef Short Rib
Ginger mashed potato, haricot vert & pepper
$22
Grilled Pizza
Prosciutto roasted eggplant, pepper, red onion& mozzarella cheese
$16
Chef Georges Zidi
PRICE FIXED DINNER $22.00
APPETIZER
Soup Of The Day
Crostini du Jour
Black olive tapenade, Tome de Savoie Cheese
Cabbage Hill Farm Baby Spinach
w/beet, pistachio & radish
MAIN COURSE
Spaghetti Bolognese
Veal, Beef & pork Ragout
Crispy Tilapia Filet
Green Thai curry coconut milk sauce
Jasmine rice & baby Bock Choy
Grilled marinated chicken
Basil mashed potato, Provencal vegetable w/ caper & Balsamic vinegar glaze
Bistro Burger
Hudson Valley Cheddar/chipotle/aioli/red onion, oven roasted frites or market greens (Or substitute house made veggie burger)
DESSERTS
Puff pastry stuffed with light Praline cream
Rum Baba w/ berries & Light Vanilla Cream
Vanilla Crème Brulee
CHEF GEORGES ZIDI
Dish sources local & organic products from our community whenever possible.
Check out our Spring beer list on the Wine and Beers page
Tuesday - Saturday 12 - 3PM
Dinner
Monday - Thursday 5 - 9PM
Friday - Saturday 5 - 10PM
The kitchen is closed each day from 3 - 4:30PM
but the bar remains open
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Photography by Brian Eddolls and Dish