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Restaurant X & Bully Boy Bar Menu

$$$$New American, Bar
117 NY-303, Congers, NY 10920
Order Online

  • Main

    • Roasted Golden Beets

      with Greek Yogurt & Harissa with Crushed Sicilian Pistachios
      $15.00

    • Butternut Squash Bisque

      with Toasted Pumpkin Seeds
      $13.00

    • Casserole Of Maine Lobster & Shrimp

      with Sherry & Honjemiji & Pastry Fleuron
      $17.50

    • Classic Caesar Salad

      with Anchovy & Shaved Parmigiano
      $13.50

    • Ahi Tuna Ceviche

      with Coconut, Sambal and Crisp Plantains
      $16.50

    • Red Oak Leaf Lettuce Salad

      with Gruyere & Mustard Vinaigrette Garlic Croutons
      $14.50

    • Chicken Liver Mousseline

      with Lychee & Mango Salad and Sliced Baguette
      $15.00

    • Black Truffle & Scallion Risotto

      with Roasted Oyster Mushrooms
      $16.50

    • Pachieri Pasta "Genovese"

      with Basil Pesto and Toasted Pine Nuts
      $16.00

    • Braised Short Ribs Of Beef

      with Truffled Potatoes & Roasted Cauliflower
      $38.00

    • Chatham Day Boat Cod

      with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette
      $36.00

    • Hudson Valley Chicken

      with Wild Mushroom Risotto and Medley of Vegetables
      $29.00

    • Grilled Swordfish

      with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze
      $36.00

    • Pure Ossabaw Pork Chop, Grilled

      with Spaetzle & Cherry Peppers
      $36.00

    • Classic Beef Wellington

      with Wild Mushroom & Foie Gras Duxelles and Sauce Périgourdine
      $40.00

    • Yuzu & Chili Glazed King Salmon

      with Ragout of Orzo & Broccoli Rabe, Delcabo Tomatoes
      $34.00

    • Big Eye Tuna

      with Wasabi Crust, Chinese Long Beans & Seaweed Salad
      $38.00

  • X - Steakhouse Specialties

    • The "Wedge" Iceberg

      with Blue Cheese Dressing, Bacon, Croutons & Red Onion
      $13.50

    • Classic Jumbo Shrimp Cocktail

      $18.00

    • Oysters Rockefeller Pernod

      with Spinach & Hollandaise Glaze
      $18.50

    • House Cured Maple Glazed Thick Cut Bacon

      $6.00

    • USDA Prime Grilled NY Sirloin

      $46.00

    • USDA Prime Filet Mignon

      $48.00

    • USDA Prime Porter House For 0ne

      $48.00

    • Grilled Cowboy Ribeye

      with Cayenne & Brown Sugar Rub Creamed Spinach & Gratin Potatoes with Sauce Béarnaise
      $95.00

  • A Few Sides

    • Creamed Spinach

    • Broccoli Rabe

      with Garlic Confit

    • Cauliflower

      with Lime & Nuoc Cham

    • Steamed Jumbo Asparagus

      with Hollandaise

    • Chive Popovers

    • Roasted Yukon Potatoes

    • Truffled Potato Puree

    • Pommes Frites

  • Mature Cheeses

    • Mature Cheeses

      $7.50

  • White

    • Soave Classico, Cantina Del Castello, "Cru Pressoni", Veneto, Italy, 2011

      A STUNNING and VIBRANT wine from our friend Arturo Strocchetti...from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and richness that is not normally found in a Soave. With aromas of marzipan, melon, citrus and chalky mineral, the palate delivers an amazing density and flavors of lemon preserves, sweet herbs, and papaya. The finish is rich, round and honeyed balanced by vibrant acidity
      $47.00

    • Viognier, Georges Vernay, "Pied De Samson", Collines Rhodaniennes, 2010

      It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grapes planted - there are now over 300 acres! It is now Georges daughter Christine who makes the wines and tends the vines with her husband Paul
      $69.00

  • Red

    • Moulin  Vent, [Cru Beaujolais], Christophe Pacalet, 2010

      Yeah, it's Beaujolais....but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cassis, blackberry, and alpine strawberry - flavors that are echoed on the palate. This wine exhibits a more powerful structure than most Beaujolais offerings, also giving components of mineral, good length and soft tannins. With a flowery note of violets in the nose, this wine allies red and black fruit with fine tannins and a more mineral structure. After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre, one of the legendary, iconic winemakers of Beaujolais. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of "lutte raisonnée"; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage
      $45.00

    • Marsannay, "Clos Du Roy", Sylvain Pataille, 2009

      From an under-rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of the terroirs of Marsannay and his philosophy in the cellar reflects that - Natural, Natural, Natural. He gets out of the way and lets the wines make themselves as much as possible so the hand of the winemaker recedes to allow the terroir to shine through. A complex wine with freshness and tension, but deeply flavored with ripe plum, black cherry and sweet earthy notes. Fine, velvety tannins lead to a rich mouth-coating finish. A wine of great depth and complexity
      $81.00

  • California, Pacific Northwest, & New York

    • Argyle, Brut, Willamette Valley, Oregon, 2006

      $53.00

    • Lieb Family Vineyard, Brut, Long Island, 2003

      $55.00

    • Domaine Carneros, Brut, Taittinger, Napa Valley, California, 2007

      $55.00

    • J "Cuvee 20", J Vineyards & Winery, Russian River Valley, California, N/V

      $68.00

    • "L'Ermitage", Roederer Estate, Anderson Valley, California, 1999

      $91.00

    • Richard Grant, "Wrotham Pinot", Blanc De Noir, Napa Valley, California, 2001

      $110.00

  • Old World Sparkling

    • Cremant D'Alsace, Lucien Albrecht, Brut N/V

      $45.00

    • Cremant De Limoux, , Toques Et Clochers, Brut NV

      $50.00

    • Penina Classique, Kogl Estate, Slovenia, N/V

      $53.00

  • France - Champagne

    • Beaumont Des Crayeres, "Grande Reserve", A Mardeuil, Brut N/V

      $81.00

    • Duc De Romet, "Prestige Brut", A Ay, Brut N/V

      $90.00

    • Veuve Clicquot, "Yellow Label", Brut N/V

      $105.00

    • Le Brun Servenay, "Cuvee Selection", Cotes Des Blancs , Brut N/V

      $104.00

    • Godmé Père Et Fils, Blanc De Noirs, Brut N/V

      $114.00

    • Rose, Billecart-Salmon, Brut N/V

      $155.00

    • La Grand Dame, Veuve Clicquot, Brut, 1993

      $325.00

    • Dom Pérignon, 2003

      $362.00

    • La Grand Dame Rose, Veuve Clicquot, Brut, 1995

      $375.00

    • Bollinger, "Année Rare - R.D.", 1975

      $451.00

    • Dom Pérignon, "Oenothèque", 1973

      823

  • Sunday Brunch

    • Coconut Shrimp

    • Baby Lamb Chops

    • Wild Mushroom Ravioli

    • Caesar Salad

    • Unlimited Prosecco, Mimosas, Bellini's Or Kir Royale

  • 1st Course

    • Butternut Squash Bisque

      with Toasted Pumpkin Seeds

    • Chicken Liver Mousseline Lychee & Mango Salad

      with Sliced Baguette

    • Housemade Burrata & Pear Tomatoes

      with Basil Pesto

    • Black Truffle Risotto

      with Mushroom & Scallion

    • Salad Of Field Lettuces

      with Mustard Vinaigrette & Goat Cheese

  • Main Course

    • Classic Duck Confit

      with Fregola Sarda & Mostarda

    • Yuzu & Chili Glazed King Salmon Ragout Of Orzo & Broccoli Rabe

    • Poached Eggs

      with Cream Spinach & Crabmeat Hollandaise

    • Hudson Valley Chicken

      with Wild Mushroom Risotto and Medley Vegetables

    • Chatham Cod

      with Lemon & Capers with Snow Peas & Potato Puree

    • Grilled Center Cut Swordfish

      with Leaf Spinach & Maple & Mirin Glaze

  • Dessert Course

    • "Classic" Crème Brulee

    • Belgian Chocolate Dome Soft Caramel Center

      with Crème Anglaise

    • Lemon Sabayon Tart Shortbread Crust & Fresh Strawberries

    • Tiramisu

      with Mascarpone & Espresso

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5

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