appetizers

smoked pheasant quesadilla with spanish paprika    9-
sour cream

hudson valley foie gras on honey dates, red onion    13-
and blood orange saute

housemade black pudding on a guiness, leek and apple    7-
stew

echo falls cold smoked salmon with lemon, onion and    9-
caper "cheese balls" and bagel chips

broccoli soup with japanese flavors with unagi    5-
(teriyaki eel)          vegetarian without unagi    5-

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with passionfruit vinaigrette (for 2)    11-

main courses

sauteed veal chop with roasted veal filled ravioli and    24-
cider vinegar-foie gras pan sauce

roasted cornish game hen with a bread sauce,    17-
caraway-red cabbage stirfry and mashed root
vegetables

white wine and mussel broth poached sole with    19-
tarragon buttered mussels and emerald isle rice

sybaris shepherd's pie of beef, winter vegetables and    17-
mushrooms under a rosemary potato crust

grilled usda prime flat iron steak with colcannon    19-
(potato and cabbage mash)

vegetarian pease porridge with winter vegetables    15-

oregon truffle dusted "dry" sea scallops (the big    23-
ones) with a smoked ham hock pinot noir reduction
and a subdued beet cake