Dinner Menu as of October 15th

Specials:

Soup
Cream of Mushroom (garnished with creme fraiche)

Appetizer
Stuffed Mushrooms
Goat cheese and mushroom stuffing, cayenne-toasted walnuts, over lum and concord grape syrup.

Salad
Bacon-Wrapped Rabbit Loin Salad
Belgian endive, radicchio, carrot tops, sunflower seeds, raisins, pickled carrots,
mustard seed caviar, mustard-sherry vinaigrette

Entree
Girlled Leg, Loin and Chop of Lamb
Sunchoke and potato mash, wilted garden greens (mustards and rainbow chard),
red wine-braised fennel, fennel and caper gremolata, lamb jus

Dessert
Pumpkin and Apple Tart
Apple syrup, toasted pecans, nutmeg whipped cream

 

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All of our bread, grain and polenta are from Wild Hive Farm in Clinton Corners, NY.  Don Lewis, the owner of Wild Hive, has been a sustainable agriculture supporter since the early 1980s.  Wild Hive uses only locally grown grains and those grains are milled at WH.

We source our proteins (Black Angus beef, Dorset lambs, Plymouth Rock chickens, Embden geese, Pekin ducks, and Yorkshire pigs) from Hemlock Hill Farm in Cortlandt Manor - the oldest operating farm in Westchester Co.  Hemlock Hill Black Angus are pasture fed and their diets are supplemented with Captain Lawrence Brewing Co. spent grain.

Our produce is purchased from Red Barn, in New Paltz, NY.  Red Barn sources farm fresh produce from New York and New England.

Our 20 line draught system focuses on American small production breweries and we usually have between five to ten lines that are dedicated to breweries from New York.

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