House-made french fries served with red pepper aioli.

Beef and prosciutto meatballs, red sauce, burrata and garlic bread.

Tomato sauce, mozzarella and local cheddar blend.

Blistered tomatoes, caramelized onions, mozzarella and local cheddar blend, capicola, pepperoni and genoa salami.

Mozzarella and Parmesan, red onion, spring vegetables, roasted red pepper, ripped basil and spring greens.

Tempura cauliflower, tossed in house-made buffalo sauce with blue cheese mousse.

Cauliflower tossed in Chef Corbin's umami-packed marinade, served with basmati rice, hearty greens, and a vegetable medley, finished with vegan cashew cheese.

Salad of spring mix, apples, carrots, red onions, candied walnuts and englebert farms manchego cheese tossed in lemon honey vinaigrette.

Cheddar cheese, lettuce, tomato, onion, roasted garlic and red pepper aioli.

Stout glazed burger topped with blue cheese and fried shallots.

Black bean and mushroom veggie burger, lettuce, tomato and onion, roasted red pepper aioli and cheddar cheese.

Prosciutto and beef meat balls, caramelized onions, lettuce, mozzarella cheese, tomato sauce, basil or spinach pesto.

Smoked Gouda bechamel, apple cider-braised pulled pork, NY State apples, caramelized onions and apple butter.

Smoked Gouda cheese bechamel, NY state apple, caramelized onion and apple butter.

Romaine tossed with a classic Caesar dressing, Parmesan cheese and house-made croutons.

Chef Patrick's? bacon apple jam and smoked Gouda.

Boneless and braised in apple cider and red wine, served over mashed potatoes, with braised fennel, Brussels sprouts and maple glazed carrots.

Frenched chicken breast from Autumn's Harvest Farm served with fried smashed fingerling potatoes, hearty greens and a cured pork and sweet pepper tomato sauce.

Served over braised fennel, leeks, Brussels sprouts and farro risotto.

House-made lobster? ravioli served in aglio e olio with ripped basil.

Creamy pesto sauce with sun-dried tomatoes, garlic and seasonal vegetables. Vegetarian.

Vegetarian. Vegan. Roasted beets with local root vegetables and tamari almonds, sesame oil and miso vinaigrette.

Pasta tossed in a ragu of beef short rib, tomatoes, sweet cipollini onions, local goat cheese and crumbled sage.

Stout glazed, with Gouda cheese and crispy shallot.

Includes house-made focaccia and choice of house or Caesar salad. Serves up to 4 people.

Includes house-made focaccia, garlic bread and choice of house or Caesar salad. Serves up to 4 people.

Includes house-made focaccia, seasonal vegetables, risotto and choice of house or Caesar salad. Serves up to 4 people.

Includes house-made focaccia, seasonal vegetables, mashed potatoes and choice of house or caesar salad. Serves up to 4 people.

Includes house-made focaccia, seasonal vegetables. basmati rice and choice of house or caesar salad. Serves up to 4 people.

Vegetarian.

Vegetarian. Vegan.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Espresso-rum soaked vanilla sponge cake layered with Kahlua mascarpone crème, grated bittersweet chocolate, and rum-infused espresso.

Polenta cake with fresh pears and candied ginger, served with honey and pink peppercorn gelato and a whiskey hard sauce quenelle.

Caramel stout chocolate fudge cake, hazelnut mousse, and chocolate stout ganache served with a marzipan raspberry garnish.

A trio of assorted seasonal cheesecakes served with luscioussauce accompaniments.

Gluten-free. Coffee and marsala custard.

Gluten-free.

Gluten-free. Vegetarian.