Farm to Table Bistro

Served traditional style with fresh parmesan cheese and capers

Sprout creek goat cheese, candied walnuts, sauteed apples and vanilla bean vinaigrette

Garlic, butter,‏ white wine and house made chorizo sausage

Signature lobster‏ salad recipe, crisp iceberg lettuce and house-made chips

Chef’s selection of cured meats and artisanal cheeses great for sharing

A French classic sandwich, ham and melted cheese rumored to have been discovered when a worker renovating a building left his lunch box on a radiator he didn’t realize was on. wala!

Crispy pan-fried prosciutto di parma, arugula, roasted garlic aioli

Dressed with house-made BBQ sauce on a brioche bun

Middle eastern spiced lamb topped with spicy tomato chutney

Our house made BBQ sauce lathered over grilled organic chicken breast with caramelized onions,

Finished with our maple soy glaze

We are partnered with the new york beef company in lagrange. John, the owner, sends us only the finest cuts of grass fed beef, delicious! Ask your server for today’s cut of steak

Served with‏ our homemade BBQ sauce on the side a word about the smoking process and ‘bark’: our ribs are ‘dry rubbed’ with lots of spices the day before they hit the smoker. While smoking the ribs with apple, cherry and pear woods, the process imparts a deep dark color and crispiness to the exterior of the rubbed rib which is called bark. The center of the meat takes on a pinkish hue from the smoke. Our BBQ sauce is served on the side! A lot of work goes into the puppies, enjoy!

Bacardi dragonberry (strawberry and dragonfruit) , pink lemonade and 7-up, rum, muddled lime, mint, sugar, club soda

Jeremiah weed vodka infused with muddled lemons, mint leaves and a splash of club soda

Bulleit bourbon,‏ cherry kijafe, sweet vermouth, aromatic bitters shaken, bing cherry, over ice

Vodka or gin with blue cheese stuffed olives

Vodka, soho lychee liqueur, splash of cranberry juice and a lychee nut - careful!

Raspberry vodka, chambord, splash of cranberry

Villa jolanda, 200ml

Agua de piedra ‘10, mendoza, ag

J. lohr, south ridge ‘09, paso robles, ca

Latour grand ardèche ‘09, fr

Latour domaine di valmoissine ‘10, fr

This wheat ale has a crisp taste, spicy flavor with tropical fruit boston beer company, boston 5.3 % ABV

A bitter and piney citrus aroma lends to this medium bodied IPA that has a crisp finish portsmouth, new hampshire ABV 6.2%

4.2% ABV

Pottsville, pa 4.3% ABV

Frankfurt, germany‏

4.5% ABV

3.5% ABV

Nl 3.5% ABV

Ireland 4.2% ABV

Served traditional style with fresh parmesan cheese and capers

Sprout creek goat cheese, candied walnuts, sauteed apples and vanilla bean vinaigrette

Garlic, butter,‏ white wine and house made chorizo sausage

Local organic‏ ground beef, rice, fresh herbs, spices, montery jack cheese, finished with marinara sauce

Tossed with parmesean cheese and fresh herbs, with spicy chipotle aioli sauce

Marinated portobello, fire roasted red peppers, house-made mozzarella with extra virgin olive oil and balsamic reduction

This wheat ale has a crisp taste, spicy flavor with tropical fruit boston beer company, boston 5.3 % ABV

A bitter and piney citrus aroma lends to this medium bodied IPA that has a crisp finish portsmouth, new hampshire ABV 6.2%

4.2% ABV

Pottsville, pa 4.3% ABV

Frankfurt, germany

4.5% ABV

Nl 5.0%‏ ABV

Jamaica 4.7% ABV

Dominican republic 6.0% ABV

Araciata/limonata

Sparkling/still

Sweet beer demi glace reduction

Finished with our maple soy glaze

Sesame oil • garlic • ginger • brown sugar • lemongrass • rice wine vinegar marinade

Served with our homemade BBQ sauce on the side a word about the smoking process and ‘bark’: our ribs are ‘dry rubbed’ with lots of spices the day before they hit the smoker. While smoking the ribs with apple, cherry and pear woods, the process imparts a deep dark color and crispiness to the exterior of the rubbed rib which is called bark. The center of the meat takes on a pinkish hue from the smoke. Our BBQ sauce is served on the side! A lot of work goes into the puppies, enjoy!

Sauteed in white wine, roasted garlic, sundried tomatoes and kalamata olives finished with soppressata and sharp provolone

Jeremiah weed vodka infused with muddled lemons, mint leaves and a splash of club soda

Bulleit bourbon, cherry kijafe, sweet vermouth, aromatic bitters shaken, bing cherry, over ice

Vodka or gin with blue cheese stuffed olives

Vodka, soho lychee liqueur, splash of cranberry juice and a lychee nut - careful!

Raspberry vodka, chambord, splash of cranberry

Villa jolanda, 200ml

Agua de piedra ‘10, mendoza, ag

J. lohr,‏ south ridge ‘09, paso robles, ca

Latour grand ardèche ‘09, fr

Latour domaine di valmoissine ‘10, fr

Local handmade seasoned beef 8 oz. From ny beef company, lagrange, ny

Bacardi dragonberry‏ (strawberry and dragonfruit) , pink lemonade and 7-up, rum, muddled lime, mint, sugar, club soda

Spicy sausage filling tender calamari, sauce vin blanc

Tender baby lamb chops marinated in honey and thyme and crusted with panko, served with braised lamb shank risotto and roasted root vegetables

Pekin duck, wild rice, roasted root vegetables, oven-dried pear sauce

With house-made vanilla bean ice cream and dark belgian chocolate sauce