Just A Taste Menu

Housemade Citrus Basil Ice

Warm Chocolate Soufflé

with Chocolate Ganache, White Chocolate Shavings and Whipped Cream

Buttermilk Panna Cotta

with Quince Compote and a Polenta Butter Cookie

Warm Banana-Bourbon-Pecan Breadpudding

with Caramel Sauce and Whipped Cream

Gateau Basque

with Orange Supremes and Whipped Cream

Trifle

Sherry Soaked Pound Cake, Vanilla Custard, Whipped Cream, Blackberry Sauce and Toasted Walnuts

Coffee, Tea, Iced Tea, Club Soda, Cola, Diet Cola, Ginger Ale, Sprite, Birch Bee

Juices

Orange, Cranberry, Lemonade

Pellegrino Aranciata, Saranac Root Beer, Reed’s Original Ginger Brew

12 oz. Saratoga Water (Still or Sparkling)

Red Jacket Orchards Apricot Juice

Cider(hot or cold)

Housemade Cocoa

with Almonds (made with Ithaca Milk)

24 oz. Saratoga Sparkling Water

Mixed Imported Olives or Mixed Spiced Nuts

House-made Focaccia

with Extra Virgin Olive Oil and Roast Garlic

Deep Fried Russet Potato Wedges

with Chipotle Aioli

Tortilla Española

a Baked Egg, Potato and Onion Dish served with Garlic Aioli and Mixed Greens

Chorizo, White Bean and Kale Soup

Roast Organic New Potatoes

with Rosemary, Salt and Extra Virgin Olive Oil

White and Portabella Mushrooms Sautéed

with Garlic and Thyme

Garlic Braised Greens

with White Beans, Walnuts, Stilton Blue Cheese and Sherry Vinegar

Flatbread

with Garlic Oil, Kalamata Olives, Sautéed Leeks, Fontina and Mozzarella Cheeses

Local Brussels Sprouts Sautéed in Brown Butter

with Garlic, Pecans and Romano Cheese

Hummus, Roast Eggplant-Bell Pepper Puree, Grilled Pita and Feta

Grilled Citrus Vinaigrette Marinated Belgian Endive

with Stilton Blue Cheese, Roast Buttercup Squash Sauce and Fried Shallots

Warm Brie

with Apple and Crostini

Shrimp Sautéed

with Garlic and Sherry

Spicy Shrimp Sauté

with Garlic, Jalapeno, Onions, Lime and Cilantro

Sliced Chicken Breast Sautéed

with Potatoes, Onions and Madeira

Chicken Braised

with Indian Spices, New Potatoes, Onion, Garlic and Ginger on Basmati Rice

Deep Fried Chicken Wings Tossed

with Sweet and Spicy Coconut Chili Sauce and Basil

Deep Fried Salt Cod Fritters

with Garlic Aioli and Mixed Greens

Cheeses

Keeley’s Across the Pond (Irish washed rind style) and Jerry Dell Farms Cheddar with Focaccia, Oat Crackers, Quince Paste and Toasted Almonds

Lemon Sole, Pan Fried in Lobster Butter

with Garlic, Capers, Shallots, Herbs and Purple Potatoes

Smoked Trout

with Horseradish Aioli, Corn Relish and Crostini

Grilled Marinated Pork Loin

with Fennel-Potato Puree and Smoked Paprika-Walnut Olive Oil

Charcuterie

Apricot-Chicken Liver Pate, Smoked Beef Tongue, Head Cheese and Duck Corn Roulade with Crostini, Wholegrain Mustard and Dilly Beans

House-made Creole Sausage

with Dirty Rice and Spicy Mustard

Buffalo(local) Meatballs

with Roast Turnips in Rice Wine Vinaigrette and Wasabi Sour Cream

Clams Steamed in White Wine

with, Lemon, Garlic and Bay

Duck Leg Braised in White Wine

with Butternut Squash, Bay, Rosemary and Leeks

Grilled Quail

with Balsamic and Butter Braised Pears and Bacon Freekeh

Mixed Greens Tossed

with Balsamic Vinaigrette

Caesar

Hearts of Romaine Tossed with Garlic-Anchovy Dressing; with Crostini and Romano

Warm Spinach

with Almonds, Apples, Red Onion, Goat Cheese and Roast Poblano Chili Vinaigrette

Farfalle

with Roast Butternut Squash, Olive Oil, Herbs Sourdough Breadcrumbs and Romano Cheese

Tenderloin

with Deep Fried Russet Potato Wedges, Demi Glace and Stilton Blue Cheese