Hudson Valley Restaurant Week

Chickpea Fritter | House Hot Sauce | Parsley Aioli

Braised Octopus | Lamb Marquez | Warm Spanish Potato Salad | Salsa Verde

Vegan Parsley Aioli | Seasonal Radish | Pickled Blueberries | Molasses Roasted Pepitas | Sherry Vinegar | EVOO

Caraflex Cabbage | Persimmon Glaze | Shiitake Lemongrass Congee

16 oz. Bone-in Pork Chop | Pomegranate Mustard Glaze | Pomme Puree | Seasonal Vegetable

Housemade Bucatini | Roasted Honeynut Squash Puree | Walnut & Calabrian Chili Pesto | Manchego | Smoked Sea Salt

Lemon and Thyme Chicken Breast

Italian Almond and Grape Cake | Chantilly Creme