Dinner Menu

Cold

Local Farm Garden Salad (V)
Baby Vegetables, Champagne Vinaigrette
13

Mediterranean Style Chopped Salad (V)
Feta Cheese, Extra Virgin Olive Oil Vinaigrette
15

Heirloom Tomato Salad And Burrata
Chino’s Farm Best, Extra Virgin Olive Oil Dressing
16.5

Pan Roasted Quail Salad
Fresh Herbs, Tart Cherry Vinaigrette
16.5

Seared Rare Sashimi Grade Ahi Tuna
Basil Oil, Local Farm Vegetables
17

Brandt Farm Angus Steak “Tartare”
Hand Cut, Traditional Condiments
17.5

Oysters On The Half Shell, Chef Selection
Champagne Mignonette
18.5

Hudson Valley Foie Gras Terrine
Armagnac Scented, Quince Compote
20.5

Hot

Classic Lobster Bisque
Oregon Bay Shrimp
13

Daily Seasonal Soup Creation
Vegan Upon Request
12

Chino’s Farm Butternut Squash Risotto
Fresh Sage, Candied Walnuts
14.5

“Escargot De Bourgogne”
Classic Garlic Herb Butter
16.5

Duo Of Black Mussels & Clams
Steamed Clams W/ Chorizo Celery Broth
Mussels “gratinees”
15.5

Maine Lobster Pot Pie
Cognac Lobster Sauce, Root Vegetables
18.5

Two Roasted Whole Black Tiger Shrimp
Fresh Herbs, Chick Pea “Panisse”
18.5

To Follow

Traditional Dishes

Mediterranean Style Paella
Assorted Shellfish, Chicken, Saffron Rice
25.5

48 Hour Braised Prime Beef Short Ribs
Cabernet Sauce, Parsnip Puree
29.5

Pan Roasted Duroc Farm Pork Chop
Lemon Caper Butter, “Provencal” Vegetables
26.5

Meat & Poultry

Hudson Valley Duck Confit
Sauce Quercynoise, Chino’s Corn Strudel
28

Prime Brandt Farm “Heart” Of The Rib Eye
Sauce Bearnaise, Leek And Potato Gratin
32.5

Rack Of Lamb Roasted In Provencal Herbs
Natural Juices, Rosemary Polenta
34.5

Creekstone Farm Prime Beef Filet
Gorgonzola, Truffled Yukon Mousseline
42.5

Cedar River Farm 10 Oz. Prime New York
Grilled W/ Fresh Herbs And Garlic Cloves
43.5

Seafood

Sautéed Local Swordfish “Sous Vide”
Lobster Beurre Blanc, Vegetables “Provencal”
29.5

Grilled “Loch Duart” Scottish Salmon
Meyer Lemon Butter, Beluga Lentils
31.5

Sauteed Wild Halibut, Diver Scallop
Chanterelle Mushroom Jus, Pesto Gnocchi
35.5

Oven Roasted Fresh Whole Dover Sole
Lemon Brown Butter, Savoy Spinach
44.5

Butter Poached Fresh Maine Lobster
Spinach Quinoa, Verjus Reduction
41.5

Vegetarian Creations
Appetizer Size 14. Any Three 26

Butternut Squash Risotto
Sage And Asparagus

“Frito Misto”
Root Vegetables, Shishito Sweet Peppers

Potato Gnocchi In Pesto
Basil, “Grana Panado” Parmesan

Spicy Tofu Wrap
Hearts Of Palm, Chanterelles

Additions

Our Famous Truffled Fries
With Parmigiano Reggiano (V)
7

Local Farm Sauteed Spinach
Garlic & Shallot Butter (V)
7

Mr. A’s Macaroni and Cheese
Comte Cheese, Black Truffles
7

(V) Denotes Vegetarian Upon Request