Lounge Menu

 

Handmade Sliders

Four 2oz Burgers topped with Caramelized Onions, Cheese, Barbecue Sauce, Crispy Onion Straws and served with Potato Wedges 

$10

 

Ground Duck Burger

Topped with Grilled Pineapple and Bibb Lettuce on a Toasted Brioche Roll, served with Potato Wedges

$12

 

Crispy Calamari 

Marinara Sauce 

$9

 

Parmesan Truffle Chips

Fresh Chips topped with Parmesan and Truffle Oil, served with a side of Spicy Garlic Mascarpone Dipping Sauce

$9

 

Surf & Turf Bruschetta

Sliced Flat Iron Steak & Lobster on Tuscan Grilled Bread, Balsamic Glaze, Truffle Drizzle

$16

 

Warm Crab Dip

A creamy dip of Jumbo Lump Crabmeat, served with toasted Artisan Wedges

$10

 

Shrimp Cocktail 

Large Gulf Shrimp Poached in a Peppercorn Bouillon with Spicy Cocktail Sauce and Cheddar Cheese Crackers 

$12

 

Local Cheese Plate with Warm Olives

Medley of Olives Tossed with Garlic, Rosemary, and Crushed Red Pepper served with Local Hudson Valley Cheeses, Eggplant Caviar, and Grilled Crostini 

$14

 

Hot Antipasto 

Shrimp, Clams, Mussels, Peppers, Mushrooms, Eggplant, Roasted Peppers, and Prosciutto simmered in our Marinara sauce topped with house made Mozzarella 

$15

 

Buffalo Chicken

Chicken Tenderloins, Mild Sauce, Blue Cheese and Celery 

$10

 

Grilled Chicken Salad 

Chicken, Mixed Greens, Olives, Tomatoes, Cucumbers, Carrots, Onions, Blue Cheese Crumbles, Balsamic Dressing

$10

 

Lobster Salad

Butter Poached Lobster, Sundried Peaches, Dried Cranberries, Toasted Hazelnuts, Cranberry Stilton Cheese, Peach Frangelico Vinaigrette 

$16

 

Sliced Flat Iron Sandwich

Herb Encrusted Grilled Flat Iron Steak, Goat Cheese Spread, Roasted Onions, Tomatoes, and Arugula on Baguette.  Served with Potato Wedges

$12

 

Personal Pizzettas

A la Sea: Lobster, Crab, Shrimp, Feta Cheese and Garlic Aioli 

 $15

 

Margherita: Roasted Tomatoes, Garlic, Fresh Basil, Mozzarella Cheese 


Menus

Our events:

  • 11.26.2014 - Tommy Verrigni Trio
  • 11.28.2014 - Dino Cimino
  • 12.31.2014 - New Years Eve in the District
  • 5.19.2016 -