Serving dinner / BYOB
Dine indoors or Al fresco
Catering and Private parties available
Menu
* Please note: A credit card is required at the time of booking to hold the reservation for ALL party sizes. If there is a late cancellation with less than 24-hour notice, the card will be charged $20/per person.
Appetizers
Black Mission Figs 20
whipped goat cheese, honey, balsamic glaze,
candied walnut confetti over arugula
Baked Caramelized Brie 18
crostini, maple sugar, honey, apple purée
Rock Shrimp Tempura 20
battered shrimp lightly fried tossed with
Unagi Sriracha Thai aioli
Blistered Shishito Peppers 16
tossed with sea salt, spicy soy sauce, togarashi
Chicken Lemongrass Dumplings 16
homemade potstickers served with
sweet Thai chili sauce
Flatbread du jour - MP
Soups or Salads
House Salad 16
onions, tomatoes, olives, croutons,
creamy balsamic vinaigrette
Romaine Caesar Salad 16
house caesar dressing, shaved parmesan cheese,
homemade croutons
Beet and Apple Salad 18
baby greens, apples, roasted beets, goat cheese,
candied walnuts, onions, honey balsamic vinaigrette
Soup du jour - MP
Entrees
Homemade Butternut Squash Ravioli 34
brown butter and sage sauce
Pappardelle 36
braised short rib blended with a
rich Madeira wine sauce
Breast of Chicken Milanese 38
basmis Syrup, shaved amigit, Hug, listered heirloom tomatoes, lemon olive oil,
Cider Glazed Double Cut Pork Chop 44
sweet potato purée, caramelized apples,
onions, bacon lardons
Copper River Salmon 42
cremini mushrooms, sun dried tomatoes, balsamic
cream sauce, fresh basil over tagliatelle pasta
Mediterranean Bronzino 44
cherry vinegar peppers, mushrooms, capers,
olives, sun dried tomatoes, natural juices over rigatoni
Hudson Valley Duck Breast 48
cranberry apple chutney, wild rice and
shaved brussel sprouts
14 oz Prime New York Steak 56
garlic mash, onion ring and asparagus
served with truffle butter or blue cheese butter
Sides
Enhancements
grilled chicken 12
garlic mashed potatoes 10
sweet potato purée 10
pasta 10 (butter, marinara or garlic & oil)
truffle & salt fries 12
haricot verts 10
asparagus 12
This Fall 2024 menu is prepared by Executive Chef Rich Chiarello. We kindly ask there be no substitutions