EARLY WINTER MENU
GREENS
SEASONAL GREENS WITH BRANDIED CHERRIES, TOASTED PUMPKIN SEEDS, CRISPY PARSNIPS AND SHERRY-SHALLOT VINAIGRETTE
9
ROMAINE WEDGE SALAD WITH CAESAR DRESSING, POLENTA CROUTONS AND SHAVED PARMESAN
10
BIBB LETTUCE WITH SLAB BACON, GARLIC CROUTONS AND
BUTTERMILK-MAYTAG BLUE CHEESE DRESSING
12
APPETIZERS
THREE GRAIN SOUP WITH SMOKED MUSHROOMS AND CRISPY SHALLOTS
9
PEI MUSSELS PAN ROAST WITH CHORIZO, HOMINY AND CHILI PEPPER
12
DUCK CONFIT BLINTZ WITH ROASTED CHESTNUTS, DRIED FIGS AND CARAMEL VINAIGRETTE
14
CORIANDER CRUSTED RARE TUNA, MARINATED BABY BEETS, GREEK YOGURT AND MUSTARD OIL
16
GOAT CHEESE FRENCH TOAST, SAUTEED MUSHROOMS AND BLACK TRUFFLE FONDUE
15
SHRIMP A LA PLANCHA, PLANTAINS, HOT AND SWEET PEPPERS, GARLIC AND LEMON
15/22.50
ENTREES
CB BURGER – CUSTOM BLEND GROUND BEEF, MANCHEGO CHEESE WITH ROASTED SWEET ONIONS ON A BRIOCHE ROLL & CB SPICED FRIES
14
SEARED SEA SCALLOPS ON RIOJA BRAISED OXTAIL OVER SOFT POLENTA WITH PEARL ONIONS
28
GRILLED SALMON ON ROASTED CAULIFLOWER, GOLDEN RAISINS, PISTACHIO, CAPERS, AND BLOOD ORANGE SAUCE
23
FENNEL CURED MAGRET DUCK, WINTER VEGETABLE-CONFIT HASH AND SMOKED PRUNES
25
CHAR GRILLED HANGER STEAK WITH CHIMICHURRI SAUCE, WATERCRESS & FRITES
23
CRISPY PRESERVED LEMON CHICKEN, YUKON GOLD POTATO CAKE AND GINGER-MAPLE BRUSSEL SPROUTS
19
HOUSE MADE FRESH FETTUCINE WITH PANCETTA, PARMESAN, CRISPY GARLIC AND POACHED EGG
21
GRILLED EAST COAST SHELLFISH, RED CURRY COCONUT BROTH, FRESH HEARTS OF PALM AND CRISPY RICE
MARKET PRICE
Gratuity of 20% will be added for Parties of Six or More
We use only Hudson Valley Locally Grown and Organic Products Whenever Possible
Member of the Rockland Farm Alliance
EXECUTIVE CHEF KEVIN REILLY