| A P P E T I Z E R S |
|
CAULIFLOWER AND OYSTER CHOWDER |
12 |
Smoked Pancetta and Sherry Wine |
|
STONE CREEK INN CRISPY CALAMARI AND BABY FRISÉE SALAD |
15 |
| Spicy Ginger Vinaigrette | |
ROASTED CARROT AND AVOCADO SALAD |
14 |
Cumin-Citrus Vinaigrette, House Made Crème Fraiche and Toasted Seeds |
|
GRILLED PORTUGUESE OCTOPUS |
17 |
Warm Fingerling Potatoes, Roasted Tomatoes, Chick Peas, Taggiasca Olives, Orange Zest and Espelette Pepper |
|
HUDSON VALLEY DUCK FOIE GRAS TERRINE |
19 |
Golden Delicious Apple and Citrus Preserves with Toasted Brioche |
|
TINY CHEESE RAVIOLI |
15 |
Mussel and Chive Broth Infused with White Truffle Oil |
|
| LONG ISLAND DUCK MEATBALLS | 14 |
| Apple Cider Reduction | |
| ORGANIC LOCAL BABY GOLD AND RED BEETS WITH CLAYTONIA SALAD | 13 |
| Goat Cheese, Saba Balsamic Vinegar and Extra Virgin Olive Oil | |
| CREAMY POLENTA | 12 |
| Shiitake, Cremini and Oyster Mushrooms with White Truffle Oil and Pecorino Romano Cheese | |
SIDEDISHES |
|
ROASTED FINGERLING POTATOES WITH TRUFFLE OIL AND PARMESAN CHEESE |
7 |
LOBSTER MASHED POTATOES |
8 |
GRILLED ASPARAGUS |
7 |
TRUFFLE MAC N’ CHEESE |
8 |
CHEESE PLATE |
|
CHEESE PLATE |
3 for 9 |
Served with Fig Jam Paste |
5 for 15 |
ABBAYE DE BELLOC |
|
Sheep’s Milk Cheese, Rich Flavor, Fine and Dense Texture, from Pyrenées, France |
|
BLU DEL MONCENISIO |
|
Cow’s Milk Cheese, Firm, Pungent, Peppery with Moist Texture, from Northern Italy |
|
VALENCAY |
|
Goat’s Milk Cheese, Smooth, Dense Texture with a Mild, Lemony, and Clean Flavor, from Loire Valley, France |
|
ROBIOLA BOSINA |
|
Cow and Sheep’s Milk Cheese, Luxurious, Silky, Mild, Sweet Paste with Smooth, Well Balanced Flavors, from Italy |
|
GOUDA, AGED FOUR YEARS |
|
Cow’s Milk Cheese, Perfect Balance of Salty and Sweet, Meltingly Smooth with a Hint of Butterscotch Flavor, from Netherlands |
|