Make your reservations today and join us for Restaurant week

March 8 - March 14- $20.10 

First Course: 

Cauliflower Soup

house made tasso, truffle oil, parsley 

Butternut Squash Soup

pickled fennel, chives

Poached Pear Salad

arugula, gorgonzola, walnut praline, port wine vinaigrette

Golden Beet Salad

frisee, walnuts, chevre, date, sherry vinaigrette 

Second Course: 

Sea Bass

parsnip puree, baby carrots, lemon-thyme veloute

Petite Filet Mignon

fingerling potatoes, confit shallot, haricots verts, burgundy demi glaze 

Pan Roasted Chicken Breast

crushed red potatoes, mushroom duxelle, poultry jus lie

Demi Portion of Dessert

Finger lake region Food and Wine Dinner

March 21st

Seating 5pm – 8 pm

Make reservations today!

$65 per person

 

1^st

Scallop / Salsify

strawberry, sunchoke, kumquat, tangerine, arugula

Wiemer Vineyards- Blanc De Noir ‘03 

2^nd

Frisee

granny smith apple, chevre, walnut, standing stone vinaigrette

Standing Stone-Gewurztraminer ‘07

 

3^rd

Oyster Bisque

tasso, oyster ravioli, crème fraiche, white truffle - chive oil

Dr. Frank-Dry Riesling ‘08 

4^th

Duck / Artic Char

cauliflower, baby spinach, fennel, pinot cherry reduction

Thirsty Owl-Pinot Noir ‘07  

5^th

Veal / Filet

Parsnip, leek, baby carrot, mushroom cabernet jus

Lamoreaux Landing- Cabernet Franc ‘07

 6^th

Panna Cotta

lemon, buttermilk, mandarin, mint, muscat reduction

Penguin Bay Winery- Valvin Muscat ‘07

Live Music Schedule 

Wednesdays
Cruisin” w/Johnny Dee
7-10pm

Thursdays
Joseph Michael Mahfoud
7 pm - 9 pm

Friday, March 12
All Stars
9pm - Midnight

Saturday, March 13
The Soul Providers
9pm- midnight
Friday, March 19
Party Squad
9 pm - midnight