| A P P E T I Z E R S |
|
CELERY ROOT AND MUSHROOM VELOUTE |
12 |
Ricotta, Fennel Pollen Agnolotti |
|
STONE CREEK INN CRISPY CALAMARI AND FRISÉE SALAD |
15 |
| Spicy Ginger Vinaigrette | |
FRIED ORGANIC EGG |
16 |
Bacon Crisp, Mâche Salad, Asparagus, Truffle Vinaigrette |
|
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 |
Bosc Pear and Cranberry Preserves with Toasted Brioche |
|
ROASTED RAINBOW CARROT AND AVOCADO SALAD |
14 |
Cumin-Citrus Vinaigrette, House Made Crème Fraiche and Roasted Seeds |
|
| TINY CHEESE RAVIOLI | 15 |
| Mussel and Chive Broth Infused with White Truffle Oil | |
| LONG ISLAND DUCK MEATBALLS | 14 |
| Apple Cider Reduction | |
| ROASTED GOLD AND RED BEETS WITH BABY ARUGULA SALAD | 15 |
| Goat Cheese, Toasted Pecans, Creamy Mustard Vinaigrette | |
| SEARED SEA SCALLOPS | 17 |
| Mushrooms, Leek Fondue, Beurre Blanc | |
SIDE DISHES |
|
TRUFFLE FRENCH FRIES |
8 |
LOBSTER MASHED POTATOES |
10 |
GRILLED ASPARAGUS |
8 |
TRUFFLE MAC N’ CHEESE |
8 |
ROASTED CAULIFLOWER |
8 |
CHEESE PLATE |
|
CHEESE PLATE |
3 for 9 |
Served with Fig Jam Paste |
5 for 15 |
CROTTIN |
|
Soft Goat’s Milk Cheese, France |
|
ROQUEFORT |
|
Sheep’s Milk Blue Cheese, France |
|
ROBIOLA BOSINA |
|
Soft Cow and Sheep’s Milk Cheese, Italy |
|
MANCHEGO |
|
Firm Sheep’s Milk Cheese, Spain |
|
TALEGGIO |
|
Semi Soft Cow’s Milk Cheese, Italy |
|