The Jones Menu

Coke

Diet Coke

Gingerale

Purple Fingerling Potato Chips Brunch

With Granny Smith apple tartar sauce.

Home Fries Brunch

Hand Cut Fries Brunch

House Made Donut Bites Brunch

Applewood Smoked Sausage Brunch

Market Fresh Fruit Brunch

Stone Ground Organic Corn Grits Brunch

House Made Maple-Bacon Sausage Brunch

Burnt Brussels Sprouts Brunch

Aged Parmesan, fresh herbs and house aged balsamic gastrique.

Purple Fingerling Potato Chip

With Granny Smith apple tartar sauce.

Buttermilk Mashed Potatoes

Buttered Parsnips

Crushed toasted pecans.

Stewed Garlic Green Beans

In house made tomato sauce.

Candied Yams

Includes those little melty marshmallows and warm winter spices.

Burnt Brussels Sprouts

Aged Parmesan, fresh herbs and house aged balsamic gastrique.

Pearled Barley Risotto

Includes portobello, tomatoes and carrots.

Purple Fingerling Potato Chips Lunch

With Granny Smith apple tartar sauce.

Buttermilk Mashed Potatoes Lunch

Hand Cut Fries Lunch

Buttered Parsnips Lunch

Crushed toasted pecans.

Stewed Green Beans Lunch

In house made tomato sauce.

Sweet Potato Wedges Lunch

With maple pecan mayo.

Tomato Soup Lunch

With New York cheddar grilled cheese croutons.

Burnt Brussels Sprouts Lunch

Parmesan, fresh herbs and house aged balsamic gastrique.

Hummus Noir Lunch

Genesee Valley black beans, coriander-fennelseed pita, Kalamata olives and Hepworth Farms roasted red pepper.

Bourbon Brined Chicken Thigh Sandwich Lunch

On toasted challah bun with spicy red cabbage and carrot slaw, caramelized onions, melted Monterey Jack, honey-cayenne aioli and hand cut fries.

The Jones Fried Egg Sandwich Lunch

With house made maple-bacon sausage and Vermont cheddar on croissant French toast with Szechuan peppercorn ketchup and hand cut fries.

Roasted Roots Salad Lunch

Roasted seasonal Hudson Valley root vegetables with extra virgin olive oil and fresh herbs, tricolor quinoa, watermelon radish slaw, mixed greens and pomegranate goat cheese dressing.

Butcher Paper Pasta Lunch

Chef's daily preparation. Please call restaurant for daily selection.

Grilled Chicken Sandwich Lunch

With house made chorizo sausage, pickled jalapenos and celery, red onion and melted cheddar with sweet potato wedges and maple pecan mayo.

Sirloin Burger Lunch

On brioche bun with hand cut fries.

The Mac and Jack Lunch

Wagon wheel pasta, jack cheese and frizzled onions.

Baby Vegetable Salad Lunch

Baby kale, Persian cucumbers, Kalamata olives, black beans, carrots, spiced pecans, red onion and oven roasted tomato-sage dressing.

Asian Chicken Salad Lunch

Mixed greens and jicama tossed with lemon ginger vinaigrette, crisp wontons and toasted peanuts dressed with sweet chili vinaigrette.

Salmon Cubano Sandwich Lunch

Grilled Atlantic and smoked salmon on toasted baguette with fennel-caper cream cheese and pickled red onions with house salad.

Grilled Atlantic Salmon Salad Lunch

Roasted Hepworth Farms red beets, shaved fennel, mixed greens, grilled grapefruit and Adirondack blackberry vinaigrette.

Tomato Soup

New York cheddar grilled cheese croutons.

Hummus Noir

Genesee Valley black beans, coriander-fennelseed pita, Kalamata olives and Hepworth Farms roasted red pepper.

The Forbidden Bleus

Black rice arancini balls studded with bleu cheese with Korean Buffalo sauce.

Roasted Roots

Stacked seasonal Hudson Valley root vegetables, tri-color quinoa and pomegranates.

Thigh and Pie

Brooklyn bourbon-brined chicken with smashed sweet potato pie, Vermont Camembert and chicharron.

Coconut Braised Pulled Pork

Pasture-raised New York state pork, red curry, pineapple rum reduction, jalapeno and toasted peanuts.

Vanilla Bean Greek Yogurt Brunch

With market fresh fruit and candied hazelnuts.

Stuffed Croissant French Toast Brunch

Strawberry-banana whipped cream cheese, candied pecan butter and New York State maple syrup.

Egg White Omelette Brunch

Sauteed kale, cherry tomatoes, zucchini and red onions with roasted Hudson Valley fingerling sweet potato and whole wheat toast.

Quiche Muffins Brunch

Mozzarella studded with baby red Russian kale and Persian cucumber salad with blood orange vinaigrette.

The Jones Fried Egg Sandwich Brunch

With house made maple-bacon sausage and Vermont cheddar on croissant French toast with Szechuan peppercorn ketchup and home fries.

Korean BBQ Chicken Omelette Brunch

With red cabbage kimchi and home fries.

The Jones Mac and Jack Brunch

Wagon wheel pasta, jack cheese and frizzled onions.

Asian Chicken Salad Brunch

Mixed greens and jicama tossed with lemon ginger vinaigrette, crisp wontons and toasted peanuts dressed with sweet chili vinaigrette.

Shrimp and Grits Brunch

Stone ground organic corn grits with sauteed tiger shrimp and jalapeno-chili roasted acorn squash.

Brunch Sirloin Burger

On brioche bun with fried egg and home fries.

Sirloin Burger

1/2 lb. on broiche bun with hand-cut fries.

Butcher Paper Pasta

Chef's daily preparation. Please call restaurant for daily selection.

The Jones Mac and Jack

Wagon wheel pasta, jack cheese and frizzled onions.

Asian Chicken Salad

Mixed greens and jicama tossed with lemon ginger vinaigrette, crisp wontons and toasted peanuts dressed with sweet chili vinaigrette.

Grilled Atlantic Salmon Salad

Roasted Hepworth Farms red beets, shaved fennel, mixed greens, grilled grapefruit and Adirondack blackberry vinaigrette.

Hepworth Farms Black Beauty Eggplant Lasagna

Layers of crushed tomato, zucchini, Parmesan, mozzarella and focaccia garlic bread.

Monkfish and Chips

Purple fingerling potato chips and Granny Smith apple tartar sauce.

Oven-Fried Free-Range Chicken

Castle Valley Mill grilled polenta, stewed garlic green beans and honey-cayanne creme fraiche.

Grilled Market Fish Tacos

Fish of the day, grilled whole wheat tortilla, nori and kale kimchee slaw, avocado and edamame crema. Please call restaurant for fish of the day.

Pistachio-Crusted Atlantic Salmon

Chili-maple roasted acorn squash and pearled barley risotto.

12 oz. Australian Grass-Fed Ribeye Steak

Finished with garlic and herb compound butter and sauteed kale.