| A
P P E T I Z E R S |
|
| PATTY’S
ORGANIC BABY ARUGULA SALAD AND ARTICHOKES |
15 |
Parmigiano
and Lemon Vinaigrette |
|
APPLE, RADICCHIO AND ORGANIC
BABY ARUGULA SALAD |
13 |
Blue Cheese,
Toasted Pecans and Grainy Mustard Vinaigrette |
|
STONE CREEK INN CRISPY
CALAMARI AND FRISÉE SALAD |
14 |
Spicy Ginger
Vinaigrette |
|
HUDSON VALLEY DUCK FOIE
GRAS TERRINE |
19 |
Sweet and
Sour Pickled Cherries with Grilled Brioche |
|
FRESH GOAT CHEESE AND
ORGANIC BEET SALAD |
14 |
Toasted
Hazelnuts, Lemon Confit, Aged Balsamic Vinaigrette |
|
GRILLED PORTUGUESE OCTOPUS |
15 |
Warm Fingerling
Potatoes, Roasted Tomatoes, Taggiasca Olives and Espelette Pepper |
|
JURGIELEWICZ FARM DUCK
MEATBALLS |
13 |
Wolffer
Verjus Reduction |
|
TINY CHEESE RAVIOLI |
14 |
Mussel and
Chive Broth Infused with White Truffle Oil |
|
ITALIAN BURRATA CHEESE
WITH SPANISH SERRANO HAM |
16 |
Baby Arugula
and Extra Virgin Olive Oil |
|
YELLOWFIN TUNA TARTARE*
|
17 |
Tossed with
Ginger, Soy Sauce and Chive, Topped with Wasabi Caviar |
|
SIDEDISHES |
|
YUKON GOLD POTATO GRATIN |
8 |
LOBSTER MASHED POTATOES |
9 |
SAUTÉED SPRING
VEGETABLES |
8 |
BABY SPINACH WITH ALMONDS
AND LEMON |
7 |
SAUTÉED MUSHROOMS
WITH FRESH HERBS |
8 |
CHEESES |
|
ARTISANAL CHEESE TASING |
10/15 |
Choice of
Three or Five Cheeses Served with Fig Preserve |
|
VALENCAY |
|
Goat’s
Milk Cheese, Smooth, Dense Texture with a Mild, Lemony, and Clean Flavor,
from Loire Valley, France |
|
LANGRES |
|
Washed-Rind
Cow’s Milk Cheese, Rich, Creamy Flavor, Mild and Delicate, from
the Champagne Region in France |
|
GARROTXA |
|
Goat’s
Milk Cheese, Semi-Soft with a Delicate, Nutty Flavor from the Catalonia
Region, Spain |
|
ROQUEFORT, ARTISANAL |
|
Sheep’s
Milk Cheese, Velvety White Paste with Blue-Green Marbling throughout,
Salty and Creamy, from France |
|
CAMEMBERT CHATELAIN |
|
Cow’s
Milk Cheese, with a Soft, White, Bloomy Rind, Luxurious Ivory Paste
and Buttery Grassy Flavor from Normandy, France |
|