Late Night Happy Hour

Friday & Saturday from 9 - 11pm

Join us for an exceptional dining experience.

SMALL BITES

Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri

$12

Grilled Chili Marinated Calamari & Octopus

grilled octopus, citrus, charred avocado, bitter green salad

$20

Duck Confit Potato Skins

chorizo, mascarpone, smoked wild boar bacon, tarragon

$16

Steak Tartare

espelette confit egg yolk, scallion cashew purée, chipotle aioli, peppadew, arugula

$12

Clothesline Bacon

thick cut, candied, maple glazed

$16

Oysters on the Half Shell

half-dozen oysters served with mignonette & cocktail sauce

$10

French Onion Soup Bites

gjetost cheese fondue

$10

Join us for an exceptional dining experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms