The Menu Scoop
“POP-UP” RAMEN UPDATE :
Chef Daniel’s Tokyo Ramen is back starting on Tuesday, January 14th for two full weeks (Tuesday Thru Saturday Jan 24). We will bring back our WHITE TABLE CLOTH MENU January 27, Serving Ramen on Tuesdays, Wednesdays, & Thursdays only. *Please note on your reservation that you’re “COMING FOR RAMEN”. Starting January 27 Tuesday, this helps us expedite preparations in our (small) kitchen.
P o p U p R a m e n Menu
Pre-Fix $35
S t a r t e r s
Pork Belly Steamed Buns
Vegan Option Stuffed with Tofu
or
M i s o S o u p
The Bowl of Ramen
comes with Broccoli Rabe, julienned Leeks, Chinese mushroom and Burdock Root
Additional Items to top Your Ramen
Soy Marinated Egg 3
Tofu 3
Miso 3
Chicken 5
Pork Belly 5
We have an Artisanal Sake served in JAPANESE CYPRESS CUPS
DOMO ARIGATO!
(“Thank you!” in Japanese)
We source small quantities of high-quality meats, fish and produce, keeping the menu vibrant through our support of local, artisanal farms.
Because we leverage the bounties of local Hudson Valley produce and we source the freshest ingredients available for Chef’s creations, our menu items change on a weekly basis. No matter the season, we always stay true to our well-balanced, taste-forward philosophy. Below you will find a sampling of our seasonal favorites.
Appetizers:
We feature crab cakes with lemon-dill sauce, roasted beets with arugula and French feta cheese, endive with Old “Chatham Farm Eye Blue cheese” dressed with Hazelnut Oil and Mirin, and other delicacies created by the chef composed from the unparalleled, fresh ingredients.
Smoked Salmon, Arugula, Papadam
Tobiko Clam Casino
Lobster Bisque
Entrees:
We feature a changing selection of entrees, which includes a meat, a fish, and a feathered beast (fowl) as well as at least one vegetarian option. We’re always happy to prepare substitutions for other dietary restrictions based on the highest quality, freshest ingredients.
Sample Meat Entrees:
Osso Buco; 28~day in house dry-aged Ribeye Steak; Roast Rack of Lamb with French onion Tart. Seasonal, fresh, and high-quality ingredients are essential to are our tenets.
Sample Fish Entrees:
Imported Hawaiian Ono (we do import when extremely high-quality ingredients are available and make gastronomic sense); Grilled Ahi Tuna, Freshwater Prawns; Lobster Thermidor; Diver Scallops over Risotto Milanese.
Sample “Feathered beast” (Fowl) Entrees:
Roast Quail with Porcini Demi; Peking Duck; Murray’s Chicken with wild mushrooms.
Peking Duck Preparation
Sample Vegetarian Entrees:
Tagliatelle with Local Wild Mushrooms in Light Reggiano Parmesan Cream Sauce; Roman Cacio e Pepe; Asparagus Risotto.
