Seasonal & Local

SPECIALTY COCKTAILS

HARVEST COBBLER

catskill distillery vodka, docs draft pear cider, candied cranberries, cinnamon dust

GRAPE BASIL SMASH

greenhook gin, north fork grape puree, basil lime infusion, frozen sugared grapes

STATION

VEGETABLE BUTCHERY

veggies so creative & delicious, even omnivores are digging in!

LOCAVORE VEG BUTCHERY
grilled, charred, glazed & table carved heads, bunches, stalks & stems
cauliflower, celery, butternut squash, broccoli, spaghetti squash, shaved brussels, sweet-n-spicy pineapple
sauces & dusts: pepper harissa, chipotle aioli, papaya chutney, salsa verde, savory granola, zaatar

CRISPY FRIED TOFU & WAFFLES
southern cabbage slaw, sriracha maple glaze

PORTOBELLO TACOS
watermelon radish, cotija cheese, lime, cilantro, avocado poblano salsa

KABOCHA RIBS
barbecue spiced roasted squash cresents, ginger honey glaze
pomegranate & sunflower seeds, orange zest & chives

TOMATO COBBLERS
slow roasted campari tomatoes, leeks, fennel & white balsamic glaze
with burrata cheese, basil parmesan cracker crumb crust

SERVED FALL MENU

STARTER

ROASTED SQUASH BURRATA
trio of squash: butternut-acorn-spaghetti, pomegranate & pumpkin seeds

ARTISAN HOUSE BAKED BREADS

ENTRÉE – GUEST CHOICE OF

FORAGER’S BEEF
beet greens, smoky beef demi
maitake mushrooms, baby kale, watermelon radish, kohlrabi, celery root, red quinoa

FARM to PLATE HALIBUT
tropical salsa, purple potato chips, beet beurre blanc
purple yam purée, mosaic of green, yellow & purple vegetables

DESSERT

APPLE PHYLLO TART
frangipane semolina cream & apple vanilla confit
saffron anglaise, toasted almonds, cinnamon spice apple & phyllo shards

AS GUESTS DEPART

SCOTCH SIPPERS and BEIGNETS
butlered to guests
butter”scotch” sippers topped with vanilla praline foam
&
warm caramel beignets, cranberry syrup