Evening Selections

Cremini mushrooms stuffed with house made Boursin Cheese, rice panko crusted, tomato fondue, pea tendrils     (g/f) (v)

Signature Deviled eggs garnished with smoked oysters, toasted panko crumbs, scallions, Sudsy dust  (g/f)

Jumbo poached shrimp, stacked with bloody mary sauce, lettuce hearts, horseradish crema   (gf)

Local lettuce, charred carrots, bacon lardons, house-made French dressing, green onion & gremolata potato croquette  (g/f) (v)

Smoked salmon buckwheat blini, pickled green beans, black walnut curreid beet vinaigrette, “jammy” egg & chervil  

Hudson Valley duck foie gras, pan-seared, blueberry agrodolce, pain perdu, toasted black walnuts, maple syrup, herb salad  

Greek falafel nested on hummus & greens, tzatziki sauce, feta cheese  

Market available seafood, served with seasonal accompaniments  

Thai Peanut chicken – pan roasted airline breast perched on steamed basmati rice, blistered snow peas, coconut~peanut curry sauce, scallion, cilantro, mint, crushed roasted peanuts  gf)

Heritage double cut boneless Pork chop, Blackened & served with NOLA andouille creole rice, red eye gravy and grilled scallions   (gf)

Center cut filet mignon, olive oil smashed potatoes, seasonal vegetables, FLX red wine bordelaise  (g/f)   

~Add seared Hudson Valley foie gras 25

Knife & Fork smokey Diane Burger, grass-fed beef, creamed mushrooms with brandy, shallots, demi glace, browned smoked gouda, toasted bread, hand cut fries   (g/f)   

Pan roasted tofu “salmon” glazed with citrus gastrique, perched on Bozza’s gnocchi Forestiere, garlic broth, English peas & tomato salad  (g/f)(v)

Moroccan lamb meatloaf made with aromatic spices of cumin, coriander, cinnamon & allspice, seasonal vegetables, EVOO smashed potatoes, cumin garlic cream & red onion marmalade (gf)