120 North Road    Highland, NY 12528    (845) 691-9883







Menus
 
Open
Tuesday - Saturday 
for Dinner
Open at 5:00

Sunday & Monday
for Private Parties
Patio Dining
Fireside Dining


120 North Road, Highland
 New York 12528
845-691-9883
Sample  Menus

                        

                       New Year Menu - 2013!

                                                                  Soup

Shrimp  Bisque - 8.

 Lentil & Escarol  -7.

Appetizers

Pan-seared Hudson Valley Foie Gras with an Apple Confit & a Shiitaki Madera Sauce - 18.

Duck Confit Spring Rolls with an Asian Dipping Sauce - 15.

Tuna Napoleon - Spicy Ahi Tuna Tar Tare Layered with Crispy Gyoza & Cucumber with Wasabi - 15.

Oysters on the Half Shell with a Mignonette or Cocktail Sauce - 15.

Fried Escargot Wontons with a Basil Red Pepper Cream - 12.

Lobster tossed with Baby Farfalle in a Cilantro Garlic Cream  - 15.

Salads

Baby Arugula, Goat Cheese, & Asparagus tossed in a White Balsamic Vinaigrette - 12.

Baby Spinach, Quinoa, Shitakes & Almonds with a  Truffle Oil & Lemon - 12.

Chop Salad with Shrimp, Grape Tomato, Bleu Cheese, Scallions, & Edamame tossed with a Shallot Tarragon Vinaigrette -  16.

Entrees

Grilled Tenderloin of  Beef  Foie Gras Pate & Bordelaise Sauce - 34

Pan -seared Red Snapper with Shitake Mushrooms, & Scallions served with a Ginger Lemongrass Sauce over        Lomein Noodles  - 30

Grilled Lamb Chops with a Sweet Potato Graton & an Herb Roasted Garlic Butter - 34.

Pecan Crusted Sea Scallops with a Lemon Butternut Cream served with Quinoa Pilaf - 32.

Roast Prime Rib of Beef with Au Jus with Mashed Potatoes - 28

Smoked Duck Breast with a Pomegranate Cinnamon Reduction Sauce & Potato Graton - 26.

Grilled North Wind Farm Chicken Breast served with Fingerling Potatoes, Roasted Carrots & Brussels Sprouts - 26.

Braised Lamb Shank over Creamy Polenta in a Rosemary Brown Sauce with Gremolata - 26.

Oven Poached Brook Trout with Shallots & Dill served with a Quinoa Pilaf - 28.

 

All Items are Made to Order, So Please Allow time for the Preparation. For Parties of FIVE or more a 20% Gratuity Will Be Added.

Fred Kormann, Executive Chef

**Menu items and prices are subject to change.