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UA
J A N RY
201
H
T
7
10

DIN

NE R

E
& CHEORE2S
E
I
R
4
T E 7 THREE F

U
R1
A R C TWO FO

CHONE FOR 9

OYSTE



RS *

MARINATED OLIVES 6



herbs, citrus

CEDAR ISLAND 3
rhode island

MEATS:

CHEESES:

saucisson sec

timberdoodle (cow, vt)

OYSTER POND 3

bresaola

bonaparte (goat, vt)

new york

coomersdale (sheep, vt)

lonza

paisley blue (cow, vt)*

sopressta

cucumber-celery mignonette

red onion jam, grilled crostini

S TA R T E R S
ARTIC CHAR CRUDO 16
celery, satsuma orange, chive

ROASTED ROMANESCO 14

CRISPY CAULIFLOWER 12

roman cauliflower, green

pickled mustard aioli,

tahini, pickled sultana, chive,

SMASHED BEETS 13

lemon, chile

hazelnuts

labne, harissa,
pistachio, dill

PORK BELLY 16

OLD MEDINA 15

wild mustard greens, radish,

falafel, tahini, hummus,

CHICKEN LIVER CROSTINI 9
apple mostarda, black pepper

pickled persimmon,

turmeric pickles, olives, pita

chile vinaigrette

HEIRLOOM CARROT SALAD 14

BRUSSELS SPROUTS 13

KALE SALAD 12

blood orange,

red onion, feta, almond,

radishes, sunflower seeds,

morroccan oil cured olives,

fig vinaigrette, sumac

sarvecchio cheese, citronette

herbs, sesame seeds

MAINS
MOROCCAN HARIRA 33
braised lamb shoulder, chickpeas,
celery root, pommegranate, yogurt, cilantro

WILD MUSHROOM PAELLA 25
hen of the woods, cremini,
saffron, leeks, parsnips,

BERKSHIRE PORK CHOP 28
roasted spaghetti squash, oregano,

brussels sprouts leaves, thyme

n'duja vinaigrette, breadcrumbs

SEAFOOD TAGINE 28
clams, mussels, artic char, castlevetrano olive,

NIMAN RANCH RIBEYE 45
chimichurri, confit garlic,

preserved lemon, tumeric couscous

roasted sweet potato

PAN ROASTED COD 27

LABEL ROUGE PETITE CHICKEN 27
roasted cipollini onions,

braised cannellini beans, fennel,
orange, roasted shallots

charred lemon, fregola, herbs

SIDES
8

CRISPY FINGERLING
POTATOES

ROASTED
CARROTS

sarvecchio, scallion,

agrodolce,

citrus zest

spiced walnut

SAUTEED
GREENS
lemon, chili

COUSCOUS
currants,
almond, herbs

HOUSEMADE
PITA BREAD
4

CHEF AYESHA J. NURDJAJA** Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

C O C K TA I L S
14

Don't forget to ask your server about our
Pappy Van Winkle Selection

WICKED WINTER SPIKED CIDER
housemade hot apple cider, choice of:

meletti amaro or maker's mark bourbon

BEER

ROSE ROUGE
fords gin, prosecco, pomegranate, lemon, rosemary

MONKS MARGARITA

GREENPORT HARBOR BLACK DUCK PORTER 9
greenport, new york

jalapeño infused tequila, riazuleno mezcal
chartreuse, orange liqueur, lime

FIRE ISLAND SEA SALT AL E 8
fire island, new york

EL MATADOR
pedro ximenez sherry, nardini amaro, cappelletti

SMUTTYNOSE OLD BROWN DOG 8

americano rosso, bourbon, lemon

hampton, new hampshire

SPICE TRADE
catskill provisions rye, meyer lemon,

D R A FT

catskill wildflower honey, cardamom bitters

FOR AMELIA

CATSKILL BREWERY
BALL LIGHTNING PILSNE R 9

house infused cucumber vodka,

catskill, new york

lillet blanc, mint, lime

SOUTHERN TIER 2XIPA 9

SPARKLING ACRES

lakewood, new york

prosecco, aperol, citrus

PA R K L I N G
S
g l a ss/ b o t t l e
PROSECCO

10/38

Zardetto, Veneto Italy nv

CHAMPAGNE ‘BLANC DE BLANCS’

(half bottle)

42

Diebolt-Vallois, France nv

'MUS’KA…BULLES'

58

(muscat)
Binner, France 2012

RED

g la s s/ b o t t l e

BLAUFRANKISCH 'SAMT & SEIDE'

14/58

b ottl e

VIN MOUSSEUX (aligote)
Derain, Burgundy NV

90

CHAMPAGNE ‘ROSE DE SAIGNEE,’

(pinot noir -

155

rose)
Ernest Remy, France 2010

WH I T E

gl ass/b ottl e

BOURGOGNE BLANC, DOMAINE MOREAU

Muhr-van Der Niepoort, Carnuntum, Austria 2012
white pepper, porcini mushrooms, sour cherry

Burgundy, France 2014
subtle green grass, citrus, vanilla

MORGON ‘ COTE DU PY'


12/48
Burgaud, Beaujolais, France 2015
great Gamay: juicy strawberry, raspberry, cherry

RIESLING, 'GIPSKEUPER,'

CHINON 'LES GRANGES'

SANTORINI

14/56

Bernard Baudry, Loire Valley, France 2015

13/52

13/52

Beurer, Swabia, Germany 2014
lilacs, tangerines, some sugar but good acidity

12/48

Cab. Franc: bright cherry, bell pepper, violets

Hatzidakis, Santorini Island, Greece 2015
Assyrtiko: salty, nutty, brown butter, crisp

BARBARESCO 16/64

SAUVIGNON BLANC, PIED A TERRE

Voghera, Piedmont 2009
Nebbiolo: tea leaves, burnt sugar, maraschino
cherry, subtle tannin

Sonoma County, California 2014
green apple, key lime, vanilla bean

DOURO

Tselepos, Mantinia, Greece 2015
wildly aromatic: orange blossoms, pineapple,
pepper, white pepper



16/64

Vallado, Douro, Portugal 2013
a blend of the major Port grapes. blue fruits,
chocolate, violets. medium

'RAGIS'



19/76

Le Vigne di Raito, Campania, Italy 2011
Aglianico, Piedirosso blend (80/20): blackberry,
cherry, licorice, pine, full with great structure

RIOJA 'CRIANZA'

10/40

"muriel', Rioja, Spain 2012
old-school rioja: stewed fruits, cedar box

PINOT NOIR 'HAWK HILL'

120/ BOTTLE

Gregory Adams, Sonoma Coast, USA 2013
Elegant Pinot. light, sour cherry, rose petals,
touch of vanilla. 175 cases produced

MOSCHOFILERO

EDELZWICKER



14/56

10/40

15/60

big table farm, Oregon, USA 2014
Gewurztraminer, Pinot Gris and Riesling.
lychee, lilacs, orange blossoms, not bone dry

GRUNER VELTLINER



14/56

Muhr-van Der Niepoort, Carnuntum, Austria 2013
notes of celery root, parsley, white pepper, supple

CEPAGE GRINGET 'LES ALPES'

84 / BOTTLE

Belluard, Savoie, France 2014
Obscure grape, Gringet. aromas of pink grapefruit
and golden raisin. palate is full despite no wood
with great energy!


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