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Lemon poached artichokes, olive oil marinated cucumber, pickled ramps, blistered toy box tomatoes, oil cured black olives, heirloom peppers, crispy cheese curds, fine herbs and artichoke vinaigrette.
Roasted blooming Hill Farm baby beets, charred onion "dirt" , beet greens, shaved spring onion, local honey glazed walnuts and goats cheese milk.
Chilled Maine Lobster, sugar snap peas, pickled rhubarb, avocado, watermelon radish, red watercress, mache and green vinaigrette.
Chopped Hudson Valley Farm egg salad, harissa, smoked paprika and house made dill mayo. Served on grilled crusty bread with shaved radish and cucumber salad.
Thinly pounded ad grilled chicken breast, seasonal vegetable "crudite" , Argyle Farms yogurt dressing and herb oil.
Traditional style duck liver pate, rhubarb and sour cherry jam with grilled rustic bread.
Prime dry-aged, all natural, custom blended cuts ground fresh with organic greens and herb fries.
Crispy Kurobuta belly, apple-cucumber slaw, red watercress and grain mustard aioli on toasted ciabatta bread. Served with malt vinegar fries.
Buttermilk fried boneless chicken, aged smoked Vermont cheddar, house made sweet and spicy pickles, scratch made biscuit and chipotle emulsion.
On garlic bread with roasted onions, farm greens, Buffalini mozzarella and herb fries.
Crispy fish skin chip, butter glazed English peas, fire roasted spring onion with an English pea and roasted garlic puree with lemon.
Artichokes, fava beans, tender spring carrots, spring onion and lemon broth.
Glazed white asparagus, roasted asparagus puree, grilled ramps and vermouth sauce.
Daily preparation based on market availability and seasonality.
Menu for Uncle Jack's Steakhouse provided by Allmenus.com
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