DINNER 

Weekend of 2/21/20

please note: the restaurant will be closed for 

Winter Break beginning 2/24/20 

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WARM HOUSE-MADE POTATO CHIPS 

with zesty sea salt / warm blue cheese & scallion dip – $8

CRISPY BRUSSELS SPROUTS 

with bacon / lemon aioli – $12

BIG GREEN SALAD  

with ‘Blue Star Farm’ organic lettuces / 

red wine-dijon vinaigrette -- $9

ARUGULA & CITRUS SALAD

with yogurt / toasted pine nuts / honey-balsamic vinaigrette – $12

VEGETABLE SPRING ROLLS

with sweet chili sauce -- $12

 

NATE’S SWEET & SPICY WINGS  

with matchstick crudité – $12

CELERY SOUP

with parsley / cream / olive oil / sea salt -- $12

 

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VEGETABLES, GRAINS, GREENS, LEGUMES -- $18 

 

WHOLE FRIED MEDITERRANEAN SEA BASS

with garlic-fried rice / ginger sauce – $25

 

CRISPY SESAME-SRIRACHA TOFU

 with ginger-garlic spinach / roasted mushrooms / farro - $19

 

FRESH CAVATELLI

with goat cheese / caramelized onion / red wine reduction – $19

 

PAN-SEARED SALMON FILET

with lemon-garlic cream / sautéed spinach / roasted parsnips / cherry tomato -- $23

 

LEMON-MAPLE ROASTED CHICKEN SKILLET

with root veggies, apples, onion, & lemon pan sauce  $24

PAN-ROASTED PORK CHOP 

 with butternut squash purée / crispy brussels sprouts / bacon gravy – $25

BAR ROOM BURGER 

with 'Kinderhook Farm' organic beef / pickled vegetable relish / lettuce /

house-made ketchup / hand-cut fries -- $14 ; add aged cheddar -- $1

Menu designed in collaboration with Chef Charles Kiely

Many thanks to some of the local NY farms
that we have the privilege of working with for this season's menu:
Blue Star Farm Samascott Orchards | Liberty Farms | Kinderhook Farm