Chef Robert Ritchie

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds

Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots

Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives

Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro

Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Italian cookies with citrus gelato and fresh berries

Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Blue fin lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing

Escargot baked in garlic butter with puffed pastry

1 dozen fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Assorted French pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Fettuccine con Fungi porcini - northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese

Tartare de Boeuf - fine chop of prime filet, egg, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant

Ris de Veau Champignon au Morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Salade Verts curly endive, frisée, radicchio, roasted red beets, haricots vert, preserved lemon and EVOO

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Anchovy Caesar - organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Grilled garlic crusted rack of lamb, fingerling potatoes, garlic broccoli rabe, mustard sauce

Natural veal rib chop - citrus, garlic herb marinade, pan roasted, roasted forest mushrooms - over blue cheese potato gratin

Maryland blue fin crab stuffed wild "King" salmon, lemon caper beurre blanc, pecan wild rice

Prime filet mignon - morel mushroom creme with brandy - pommes gratin and asparagus

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant - smokey tomato sauce

Blackened ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

Steak au Poivre - prime NY strip steak peppercorn crusted, truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes

Dover Sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Canard aux abricots - seared Mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries

Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Warm dark chocolate pecan cookie Sundae with chocolate gelato and warm chocolate sauce

Homemade cinnamon apple Galette with fresh whipped cream, caramel sauce and vanilla ice cream

Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and baked goat cheese

Main lobster bisque with sherry, cognac, light cream, fresh snipped chives and claw meat

Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast

10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts

Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette

Classic French Onion Soup with a brioche crouton, caramelized Gruyere and Emmental cheese

Citrus and white anchovy Caesar salad made tableside, with organic red romaine and endive, roasted garlic, romano parmesan and focaccia croutons

Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon

Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)

Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad

Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame

Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables

Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,

Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Rainbow Trout Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf

Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote

Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus

Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots

Veal osso buco Roman style - slow braised until fork tender over creamy polenta with bitter greens and fava beans

Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter

Strawberry shortcake with golden raspberries whipped cream and fresh mint

Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies

Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

New York style vanilla bean cheesecake with fresh strawberries and jam

Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce

Authentic Chinese steamed shrimp and pork dumplings sesame ginger ponzu sauce (can do chicken and watercress or vegetarian)

Assorted hand rolled sushi platter including unagi, yellowtail, toro and crab, seaweed salad

Japanese style chicken or pork lettuce wraps - wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps

Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips

Black sesame crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole

Sesame crusted sea scallops, pan seared - seaweed salad - roasted enoki mushroom salad - ponzu sauce

Petite filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Tempura shrimp and vegetables - jumbo prawns tempura style with stir-fried baby bok choy, carrot, broccoli and snow peas, steamed ginger rice

Roast Asian pork shoulder - broccoli stir-fry with baby carrots, peppers, snap peas, and steamed ginger rice - sticky soy plum glaze

Tan Tan Ramen - ground pork, ginger beef, peanuts, bok choy and ramen noodles served with a flavorful hot pork broth (fried egg optional)

Chili and soy glazed organic salmon steak, grilled and served with roasted Japanese eggplant, steamed ginger rice

Pork Tonkatsu - thin pork cutlets, panko crusted, crispy pan fried - plum sauce - ramen noodles and stir-fried vegetables

Crispy whitefish tempura with asparagus and roasted peppers - stir fried rice with edamame - Double XX soy ginger orange glaze

Surf and Turf - grill tenderloin steak and baked cold water lobster - house special sauce, crispy potato cakes and steamed broccolini

Fresh sliced mangos served chilled with a raspberry sauce - lemon sorbet and almond cookies

5 layer chocolate cake served warm with vanilla ice cream and berries

Key lime pie with whipped cream and fresh berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Fresh berry and fruit tartlets with pastry cream and fresh mint

Ceviche Veracruz - Yellowfin tuna, avocado, grapefruit, cilantro, leche de tigre, chayote, poblano, serrano, and shallots

Caesar - Market greens, house-made Caesar dressing, cotija, anchovies, guajillo, oregano, and spiced croutons

Chips - Salsa and Guacamole - avocado, lime, cilantro, avocado, garlic, onion, spiced pepitas, pickled red jalapeño / charred tomatoes, tomatillo, garlic, serrano, onion, morita, costeño, cilantro, cumin

Tacos - 3 per guests - beer battered cod, chipotle mayonnaise, pickled red cabbage / berkshire pork, onion, cilantro, salsa verde / seasonal vegetables, onion, toasted spiced pepitas, crema, cabbage

Queso Fundido - heritage chorizo, chihuahua cheese, cilantro, onion, pickled red jalapeño, and house-made flour tortillas

Barbacoa styled shredded beef served with hand made blue tortillas, trio of salsas, roasted corn, queso, grilled pineapple and lettuce cups

Assorted grilled summer vegetables, squash, eggplant, chilies, portabello mushrooms, red bell peppers, heirloom vidalia onions

Assorted oysters on the half shell with chili shallot mignonette, lemon and house baked wheat crackers

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a dill pesto vinaigrette

Blackened swordfish steaks grilled and served with spicy roasted Mexican corn salad and cabbage jalapeño slaw

Chili Relleno Calkins Creamery Havarti & queso fresco stuffed poblano chile, salsa ranchera, tortillas, saffron rice, and black beans with crema

Mariscos al Mojo Pan-seared black sea bass with a roasted garlic chipotle butter, seasoned long grain wild rice, grilled squash

Pork Al Pastor Braised boneless Berkshire pork ribs, pineapple-tomatillo salsa, achiote, roasted poblano, charred spring onions, seasoned long grain rice

Lamb Barbacoa Braised lamb shank in mole sauce over roasted corn polenta with butternut squash and crispy shallots

Pechuga de Pato Crispy pan-seared duck breast, corn tamale, smoked mushrooms & nopales, tamarind glaze

Arroz con Pollo Tender pulled chicken with pigeon peas, peppers, onions, white wine, sofrito, and long grain rice

Braised Chicken Thigh With handmade tortillas, assorted salsas, saffron rice, avocado, and lime cream

Black Angus Beef Burgers Chili garlic bacon, smoked cheddar, avocado, chili mayonnaise, handmade French fries

Chicken Enchiladas Hand-rolled chicken tortilla filled with stewed pulled chicken and cotija cheese, enchilada sauce, and cheddar

Dulce de Leche Cheesecake With chocolate sauce and fresh strawberries

Callebaut Chocolate Lava Cake Warm chocolate lava cake served with vanilla ice cream, fresh raspberries, and raspberry sauce

5 Layer Mexican Chocolate Cake Served warm with vanilla ice cream and berries

Chocolate Chip Cookie Sundae With dark chocolate gelato and chocolate sauce