Main Courses
- Pan Seared ScallopsButternut squash and Truffle Risotto, Lemon Thyme Beurre Blanc, Fried Sage
- Filet Mignon Of Beefcenter cut filet, red wine bordelaise, whipped potatoes
- New York Stripblack truffle butter, rosemary natural jus, mushroom risotto
- Pennsylvania Chicken"french cut", sherry-hazelnut jus, whipped potatoes
- Pan Roasted Salmonroasted potatoes, sautéed garlic, spinach, puttanesca sauce, basil oil
- Pan Roasted Pork Tenderloinherb sautéed confit potatoes, warm slaw, local peach chutney
- Diver Sea Scallopscitrus rosemary quince nage, fresh herbs (parmesan risotto)
- Lump Crab Cakespan seared with caper-dill remoulade, corn fritter
- Twin Duck Breasts"Jurgelewicz Farms" blackberry port wine reduction, sweet potato puree
- Chicken Penne Pastaboneless chicken breast, sun-dried tomatoes, spinach, parmesan
- Duck Ravioliparmesan cream sauce, fresh basil pesto, truffle oil
- Herb Encrusted Roasted Rack Of Lambwhipped Potatoes, ratatouille, mint chimchurri, balsamic Glaze
- Vegetarian Pastapenne pasta, seasonal vegetables, fresh herbs, olive oil
Starters
- Dans House Saladgrape tomatoes, dried cranberries, feta, balsamic vinaigrette
- Roasted Beet Saladmixed greens, candied walnuts, blue cheese, citrus vinaigrette
- Caesar Saladromaine hearts, grated lemon zest, asiago, prosciutto
- Duck Ravioliparmesan cream sauce, fresh basil pesto, truffle oil
- Sweet Potato Soupapples, pretzel dust, spiced whipped cream, sunflower seeds, thyme
- Lump Crab Cakepan seared w/ caper dill remoulade, petite herb salad
- Wild Mushroom Soupbaked ham, toasted garlic croutons, parmesan cheese, olive oil
- Duck Confit Risottoparmesan, roasted butternut squash, truffle butter, sage
- Hudson Valley Foie Grasseasonal preserves and fresh fruit, toasted brioche
