Make reservations online or call 607-546-4100
Lunch Daily (Noon-4pm)
Dinner Thursday - Saturday (5pm-9pm)

CHEF'S MENU APRIL 2012

SUNDRIED TOMATO RAVIOLI
potatoes, ramps, local butter, ramp white wine cream, muranda asiago provolone, sorrel
- red newt cellars 2008 gewürztraminer curry creek vineyards -

BISTRO SALAD
watercress, sautéed leeks, maple wheat croutons, ricotta, chive vingaigrette
- red newt cellars 2010 pinot gris curry creek vineyards -

WALNUT CRUSTED, PAN-SEARED SEA BASS
finger lakes wheat grass tabouleh salad, preserved lime olive oil
- red newt cellars 2008 dry riesling reserve -

- LEMON & HERB SORBET -

GRILLED RACK OF LAMB
italian parsley bread crumbs, shallots, garlic, spinach, flx distillery irish
whiskey demi-glace, bistro potatoes
- red newt cellars 2007 syrah sawmill creek vineyards -

HONEY PANNA COTTA
local honey, rhubarb compote, white chocolate lace cookie

chef's menu is available as a five course meal for the entire table - 65/person

allow us to pair wines with each course - 20/person ("half glass," four courses)

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APPETIZERS

available during lunch & dinner

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 cheese plate - (3) local cheeses, olives, housemade condiment, bread & crostini - 12
sundried tomato ravioli - potatoes, ramps, local butter, ramp white wine cream,
muranda asiago provolone, sorrel - 12
shrimp spring rolls - won ton, onions, garlic, carrots, cabbage, ponzu - 11
lamb cassoulet - local vegetables & white beans, rich lamb stock, baked with puff pastry, french bread - 10 
salon salad - local spring greens, carrots, onions, garlic, quinoa, white beans,
white wine vinaigrette, croutons -  7/11 
bistro salad - watercress, sautéed leeks, maple wheat croutons, ricotta, chive vingaigrette - 8/12 
quesadilla - cheddar, bacon, spinach, housemade salsa, sour cream - 9 
soup of the day - 3/5

SANDWICHES - 10

all sandwiches include chips & pickle

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 hector paddy melt - pasture raised hamburger, green onion cheddar, caramelized onions,
roasted garlic ketchup, buckwheat bread
pulled pork sandwich - roasted garlic pulled pork, muranda green onion cheddar,
pickled red onion mayo, farmer ground bun
"cool california cuban" - smoked turkey on wheat, dijon, spinach, avocados, banana peppers, sriracha, bacon
meatloaf sandwich - grilled on maple wheat bread, muranda 1 year aged british cheddar, maple whole grain mustard
grilled asparagus & chèvre "roll up" - grilled asparagus, lettuce, chèvre, caramelized onions, chive vinaigrette
salami & grilled chicken - olive focaccia, pesto mayo, spicy micro greens, muranda asiago provolone

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COMFORT ENTRÉES - 14··

all comfort entrées include choice of soup or salad to start

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 fish tacos - mahi mahi, muranda fiesta cheddar, cilantro micro greens, housemade salsa, sour cream 
pizza flx - red sauce, fresh mozzarella, autumn's harvest sausage, fresh herbs
lemon linguini - asparagus, ramps, herbed white wine sauce, parmesan

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DINNER ENTRÉES

all entrées served with dry-rubbed, oven roasted root vegetables

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 stuffed pork loin - cayuga blue wrapped in bacon, spinach, grape tomatoes,caramel verjooz glaze - 26
flx bouillabaise - mussels, white fish, shrimp, rice, saffron tomato broth, potatoes, local vegetables - 27
scallops & kenton's brie "gratin" - muddy finger leeks, shallots & garlic, verjooz rhubarb,
thunder mountain micro greens -  20/28
16 oz. ny strip - shoestring pomme frite, pickled garlic aioli, red meck cheese sauce - 32
crab & lemon linguini - asparagus, herbed white wine sauce, parmesan - 18
dry-rubbed, grilled organic chicken breast - lentil & vegetable salad, chicken essence,
organic pea shoots - 27
walnut crusted, pan-seared sea bass - finger lakes wheat grass tabouleh salad, preserved lime olive oil - 20/28
grilled rack of lamb - italian parsley bread crumbs, shallots, garlic, spinach,
flx distillery irish whiskey demi-glace, bistro potatoes - 23/31
maple glazed, sweet potatoes tart - baked in phyllo, finger lakes wheat grass tabouleh - 19 

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food ingredients from local producers
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