Woodcliff Hotel & Spa- Horizons Restaurant menu

Surf and Turf

Prime braised beef short rib with vanilla porter caramelized root vegetables, split cold water lobster tails and champagne butter sauce and mashed potatoes

Chefs Daily Catch

Server will describe our daily creations

Duck Confit

Slow roasted leg and thigh, spiced red wine reduction pear, mashed potatoes, and seasonal vegetables

Raviolis

Smoked parsnip with lively run goat cheese, topped with roasted root vegetables finished with a lemon and basil pistou

Pork Shank Orecchiette

Slow braised local pork shank ragout, root vegetables and apple wood smoked bacon, tossed with artisan orecchiette with aged balsamic and fresh fennel salad

Organic Free Range Chicken

Pan roasted chicken breast wrapped in speck over pappardelle pasta with asparagus, tomatoes and crawfish in a light risling cream sauce

Pan Roasted Scottish Salmon

Seared fillet, haricot verts and lentil salad with pickled cucumber and fresh tomato and vinaigrette

Montauk Scallops

Pan roasted with golden raisins, capers, citrus butter sauce, roasted cauliflower and begetable conscous

Shellfish Bouillabaisse

Clams, mussels, shrimp and scallops, red bliss potatoes and saffron tomato broth with grilled semolina bread

Veal Medallions and Lump Crab Meat

Twin veal cutlets, lump creab meat, bearnaise sauce and roasted fingerling potatoes and asparagus

Maine Lobster

Nine ounce tail, clarified butter

6 oz Filet Mignon

12 oz USDA Prime Strip Loin

14 oz Delmonico

Colorado Rack of Lamb

Twin Filet Mignons

Add sauce house potato and chive butter sauce, bearnaise or truffle butter $4.00

House Salad

Spring greens, cucumbers, tomatoes, carrots and croutons with scarlet orange, maple and poppy seed dressing

Iceberg Wedge Salad

Tomato capriccio, smoked bacon, blue cheese, pittsford farms dairy buttermilk peppercorn ranch dressing

Caesar Salad

Homemade caesar dressing, hearts of romaine lettuce, croutons and parmesan crisp, ancovies available upon request

Roasted Beet Salad

Spring greens, carrot, golden raisins, pistachios, goat cheese and lemon balsamic dressing

Berkshire Pork Belly

Slow braised belly, apple and parsnip puree, crispy apple straw and hard cider vinegar reduction

Blue Point Mussels

Belgium bier, fresh garden herbs, shallots, roasted garlic, extra virgin olive oil and grilled semolina bread

Po Boy Style Veal Sweetbreads

Cornmeal dusted and pan fried, wilted spinach, french lentils and tomato and mont vinaigrette

Lobster Bisque

Maine lobster, tomato, fine cognac, pittsford farms dairy heavy cream with a dollop of creme fraiche and lobster crostini

Lump Crab Cake

Jumbo lump crab cake served over a pickled cucumber and gingered carrot slaw with cilantro lime aioli

Escargot

half dozen snails, basil, garlic butter, fine herbs, crispy shitake mushroom and puff pastry lattice

Duck Flat Bread

Pulled duck, goat cheese roasted grapes, charred green onions, shitake mushrooms with concord grape vinegar reduction

Scottish Smoked Salmon Chilled Raviolis

Chilled half moon raviolis, fresh herb and preserved lemon mascarpone, arugula salad and green goddess vinaigrette

Montauk Scallops and Tasso

Pan roasted with frisee salad, tasso ham, grain mustard dressing and soft poached local organic egg