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Chef Johnny Anderes

Choice of:


- Baby Gem Salad w/ Radicchio and Lemon Vinaigrette (VG) (DF)


- Apple Salad w/ Arugula, Manchego, Marcona, Almonds, and Apple Cider Vinaigrette 


- Kale Caesar Salad w/ Spiced Chickpeas, Lemon, and Parmesan


- Orzo Salad w/ Mixed Beans, Arugula, Bell Pepper, and Basil (VE) (DF)


* * * * 


Choice of:


- Beaverkill Trout w/ Rice Pilaf, and Lemon Beurre Blanc (GF)


- Seared Wild Cod (or Salmon) w/ Creamy Farro, Grilled Red Onion, Cucumber, and Herb Salad


- Oven-Roasted Chicken Tagine w/ Spiced Vegetables, Chickpeas, Sumac Yogurt (GF)


- Spit-Roasted Chicken w/ Salsa Verde, Lemon, and Rosemary Potatoes (GF)


- Slow-Roasted Pork w/ Fingerling Potatoes and Sauce Gribiche (GF) (DF)


- Grilled Beef Tenderloin w/ Chimichurri Sauce and Rosemary Potatoes (GF) (DF)


Don’t see what you’d like?  

Just ask.  

We are always happy to collaborate for your event.

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