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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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