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"Superlative Ingredients and Clear Talent" - New York Times
"Terrific, Inventive, Plate-Clearing Fare from a Creative Chef" - Zagat
"BEST NEW RESTAURANT 2005" - "BEST WINE PROGRAM 2007"- "BEST DESSERT 2010" - Westchester Magazine
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Now Open for Lunch Tuesday - Friday 11:30am - 3:00pm
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APPETIZERS | |
| Duck Liver | 12 |
| Sautéed Shallots, Sherry Vinegar, Polenta | |
| Terrine of Hudson Valley Foie Gras | 14 |
| Roasted Duck, Apple Raisin Chutney | |
| Soup of the Day | 8 |
| Stuffed Squid | 12 |
| Shrimp, Chorizo, Couscous, Peppers, Swiss Chard | |
| Bleu Caesar Salad | 12 |
| Romaine Lettuce, Crispy Onion Rings, Croutons, Blue Caesar Dressing | |
| Tuna Tartare | 14 |
| Hass Avocado, Taro Root Chip | |
| Oysters on the Half Shell | 14 |
| Blue Point, Cedar Point CT | |
| Garden Flatbread | 12 |
| Broccoli, Organic Greens, Homemade Ricotta | |
| Truffle Flat Bread | 16 |
| Black Truffle, Proscuitto, Ricotta Cheese, Piave Vecchio | |
| Potato Pastrami Knish | 12 |
| Provolone Cheese, Mustard, Green Salad | |
| Spaghetti Carbonara | 12 |
| English Peas, Bacon, Cream | |
| Greek Salad | 12 |
| Red & Green Peppers, Feta Cheese, Iceberg Lettuce, Oilves, Red Wine & Oregano Dressing | |
| Homemade Fettuccini | 18 |
| Truffle Parmesan Cream, Poached Egg, Sautéed Greens | |

ENTREES | |
| Grilled Bronzino | 26 |
| Porcini Infused Tomato Sauce, Artichokes, Capers, Peppers, Eggplant | |
| Blackened Skate | 24 |
| Red Beans & Rice, Collared Greens, Smoke & Fire Sauce | |
| Pan Seared Organic Salmon | 26 |
| Dipped in Sesame Seeds, Stir-Fried Bok Choy, Napa Cabbage, Carrots, Ginger, Teriyaki Glaze, Porcini Mushroom Broth | |
| Sautéed Sea Scallops | 28 |
| Peas, Carrots, Risotto, Carrot Puree, Pea Puree, Crispy Leeks | |
| Crescent Farm Local Duck | 26 |
| Spring Wheat Berries, Mustard Rhubarb, Miso Glazed Brussel Sprouts | |
| Grilled Marinated Amish Farm Chicken Breast | 24 |
| Lemon Roasted Potatoes, Creamed Spinach | |
| Wagyu "Mishima" Grade Sirloin | 32 |
| Sautéed Lemon Greens, Truffle Parmesan Fries | |
| Grilled Local Grass Fed Burgers | 18 |
| w/ Benton's Smoked Bacon & Raw Milk Cheddar Cheese or | |
| w/ Caramelized Onions & Mushrooms & Provolone Cheese | |
| both burgers served with Lettuce, Tomato, Homemade Pickle & Truffle Parmesan Fries | |

SIDES | |
| Hand Cut Fries | 5 |
| Seasonal Organic Greens | 5 |
| Roasted Brussels Sprouts | 6 |
| Creamed Spinach | 6 |

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"A blend of Serenity and Urbanity" - Inspired Restaurant Interiors - Westchester Magazine
Chef Karp Selected National Chef of the Week - Nation's Restaurant News
"PLATES is terrific!" - Journal News