Woodcliff Hotel & Spa- Horizons Restaurant

Jumbo lump crab cake served over a pickled cucumber and gingered carrot slaw with cilantro lime aioli

half dozen snails, basil, garlic butter, fine herbs, crispy shitake mushroom and puff pastry lattice

Belgium bier, fresh garden herbs, shallots, roasted garlic, extra virgin olive oil and grilled semolina bread

Slow braised belly, apple and parsnip puree, crispy apple straw and hard cider vinegar reduction

Cornmeal dusted and pan fried, wilted spinach, french lentils and tomato and mont vinaigrette

Pan roasted with frisee salad, tasso ham, grain mustard dressing and soft poached local organic egg

Maine lobster, tomato, fine cognac, pittsford farms dairy heavy cream with a dollop of creme fraiche and lobster crostini

Pulled duck, goat cheese roasted grapes, charred green onions, shitake mushrooms with concord grape vinegar reduction

Chilled half moon raviolis, fresh herb and preserved lemon mascarpone, arugula salad and green goddess vinaigrette

Spring greens, carrot, golden raisins, pistachios, goat cheese and lemon balsamic dressing

Spring greens, cucumbers, tomatoes, carrots and croutons with scarlet orange, maple and poppy seed dressing

Tomato capriccio, smoked bacon, blue cheese, pittsford farms dairy buttermilk peppercorn ranch dressing

Homemade caesar dressing, hearts of romaine lettuce, croutons and parmesan crisp, ancovies available upon request

Clams, mussels, shrimp and scallops, red bliss potatoes and saffron tomato broth with grilled semolina bread

Seared fillet, haricot verts and lentil salad with pickled cucumber and fresh tomato and vinaigrette

Pan roasted with golden raisins, capers, citrus butter sauce, roasted cauliflower and begetable conscous

Prime braised beef short rib with vanilla porter caramelized root vegetables, split cold water lobster tails and champagne butter sauce and mashed potatoes

Server will describe our daily creations

Slow roasted leg and thigh, spiced red wine reduction pear, mashed potatoes, and seasonal vegetables

Slow braised local pork shank ragout, root vegetables and apple wood smoked bacon, tossed with artisan orecchiette with aged balsamic and fresh fennel salad

Twin veal cutlets, lump creab meat, bearnaise sauce and roasted fingerling potatoes and asparagus

Pan roasted chicken breast wrapped in speck over pappardelle pasta with asparagus, tomatoes and crawfish in a light risling cream sauce

Smoked parsnip with lively run goat cheese, topped with roasted root vegetables finished with a lemon and basil pistou

Add sauce house potato and chive butter sauce, bearnaise or truffle butter $4.00

Nine ounce tail, clarified butter