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Quick info:

Telephone Number: (845) 535-3133

Location: 162 Main Street Nyack, NY 10960-2450

Kitchen Hours:

*(We are closed on Tuesdays thru end of March)

Monday, Wednesday, Thursday Dinner | 5:00PM to 10:00PM

Friday Dinner | 5:00PM to 11:00PM

Friday Late Night Tapas | 10:00PM to 12:00AM

Saturday Dinner | 5:00PM to 11:00PM

Sunday Brunch | 11:00AM to 3:00PM

Sunday Dinner | 5:00PM to 10:00PM

(Bar is still open after kitchen hours)

Dinner Menu

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