Artisans Menu

Subtle Beginnings

Adirondack Spring Greens

Watercress, Kale, Garden Peas, Shaved Heirloom Carrots, Jicama, Watermelon Radish, Peach Balsamic     12-    

Pan Seared Halloumi Salad

Baby Arugula, Heirloom Tomatoes, Grilled Corn, Basil, Cherry Balsamic     14-    

Spring Pea Soup

Vanilla Butter Poached Lobster, Crème Fraiche, Fresh Mint     18-    

Jumbo Lump Crab & Shrimp Cake

Avocado Mousse, Charred Corn Tomato Relish, Peppadew Coulis     20-    

Garlic Jumbo Shrimp

Yellow Tomato Gazpacho, Heirloom Cherry Tomato, Basil     20-    

East Coast Grilled Oysters

Watermelon, Peppadew, Strawberry Mignonette, Charred Lemon     24-    

Urgasa Spanish Quail Leg Lollipops

Applewood Smoked Bacon, Jalapeno Peach Jam, Jicama     16-    

Duroc Pork Belly Confit

Herb Quinoa, Garden Peas, Braised Apple     18-    

Bronzed Day Boat Scallops

Spring Vegetables, Grilled Scallion, Saffron Kombu Broth     22-    

Appropriately Adirondack

* Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Foodborne Illness, Especially If You Have Certain Medical Conditions

Opulent Harvest

Local Equinox Spring Vegetables, Red Cabbage Puree, House-Made Fine Vegetable Caviar     30-    

Lobster Bolognese

Squid Ink Linguini, Foraged Mushroom, Truffle Brown Butter Froth     46-    

Pan Roasted Trout

Toasted Almond Quinoa, Shaved Vegetables, Heirloom Tomato, Lemon Thyme Beurre Blanc     36-    

Honey Lacquered Wild Salmon

Grilled White Asparagus, Sweet Pea Risotto, Spring Garden Vegetables     38-    

Free-Range MacFarlane Farms Pheasant Breast

Roasted Garlic Pomme Puree, Wild Mushrooms, Braised Rhubarb     36-    

Honey Lavender Duck Breast

Pearl Barley, Kohlrabi, Pickled Rhubarb, Red Cabbage Puree     44-    

New Zealand Herb Crusted Lamb Tenderloin

Yellow Rutabega Puree, Grilled Jumbo Asparagus, Fresh Herbs & Flowers     18-    

Duroc Dry Aged Bone-In Pork Rib Chop

Apple Onion Confit, Slab Bacon, Maple Mustard Brussels Sprouts     38-    

Donahue Farms Beef Tenderloin

Truffle Parsnip Potato Puree, Foraged Mushroom, Shaved Heirloom Carrots, Cabernet Demi Glace     46-    

Chef's Nightly Tasting

$95 p/person
Wine Pairing $35 p/person

Spring Pea Soup

Vanilla Butter Poached Lobster, Crème Fraiche, Fresh Mint
2015, Joseph Droughin, Pouilly Vinzelles, France

Intermezzo

House Churned Lemon Sorbet

New Zealand Herb Crusted Lamb Tenderloin

Yellow Rutabaga Puree, Grilled Jumbo Asparagus, Fresh Herbs & Flowers
2015 Seghesio, Zinfandel, Sonoma

"Strawberry Short Cake"

Honey Cake, Coriander Whipped Crème, Roasted Strawberries, White Chocolate, Almond
2013, Standing Stone Ice Chardonnay, Finger Lakes