The Tasting Room

Roast Rack of Lamb

with French onion Tart (to name one among many – again, seasonal, fresh and high-quality are our tenets)

Osso Buco

Meat entree example

Tokyo Ramen

with Bok Choy, Chinese Mushrooms, Scallions, Braised Burdock root

28-day in house dry-aged rib eye

Meat entree example

Cacio e Pepe

with wild mushrooms and more

Baked Nebraska

Chef Daniel’s take on Baked Alaska

Seasonal Fresh Apple Tart

with our chef’s signature house-made ginger cardamom ice cream made with Hudson Valley Fresh cream

Lobster Thermidor

Fish entree example

Murray Chicken

with wild Mushrooms

Affogato

ice cream with a cordial and a hot espresso drench

Peking Duck

House-made Risotto

with local produce

Pot de Crème

Steamed Pork Belly Buns

(veggie substitute of “tofu belly buns” available)

Crab Cakes

with lemon-dill sauce

Freshwater Prawns

Fish entree example

Imported Hawaiian Ono

Fish entree example

Grilled Ahi Tuna

Fish entree example

Roast Quail

with Porcini Demi

Roasted Beets

with arugula and French feta cheese

Diver Scallops over Risotto Milanese

Fish entree example

Miso Soup

Endive

with Old “Chatham Farm Eye Blue cheese” dressed with Hazelnut Oil and Mirin