레몬그라스 - 시라큐스

Changes daily. Crisped shallot sriracha sauce.

Crisp garlic, sesame oil, black bean balsamic reduction, chives. Chili dark soy vinaigrette.

Crusted with togarashi, 7 japanese spices, quickly seared. Persian cucumber filet, mirin orange vinaigrette.

Lobster, shrimp, crab, pork, fresh ground peanuts, shrimp crackers.

Prig pow sauce.

Sweet coconut-flake-encrusted large shrimp, flash fried. Chili tamarind sauce.

Arugula salad, capers, balsamic reduction.

Niman ranch center-cut organic pork belly roasted at 700 °f. Slow cooked with all spice and herbs. Chili, fresh garlic vinaigrette, sweet fried buns.

Sliced filet mignon marinated in green curry cooked with coconut cream. Warm roti.

Lump crab meat, shredded baby english cucumber, marinated tofu, sprouts, thai sausage (optional) wrapped in french sesame crepe. Brown tamarind, mustard vinaigrette.

Shrimp, pork, forest mushrooms, bean threads, wrapped and fried. Fresh herbs, greens with sweet carrot sauce.

Spicy tuna & asparagus wrapped in panko and fried. Hot mayonnaise and our special hot sauce.

Fried mung beans, green peas, chickpeas, moroccan spices. Sweet chili vinaigrette.

Grilled green house baby eggplant, double roasted pepper sauce. Served cold.

Fresh strawberries, goat cheese, candied walnuts, greens, smoked sea salt, sugar cane, lemon vinaigrette.

Charbroiled filet mignon, tomatoes, red onions, cilantro, mint, over greens, fresh lemon vinaigrette.

Heirloom tomatoes, bitter greens, basil and burrata cheese. Basil, garlic and pine nut vinaigrette.

Greens, tomatoes, seasonal local vegetables. Choice of peanut dressing or balsamic vinaigrette.

Hot and sour thai soup. Your choice of brown tofu, chicken or seafood medley. Choice of:

Please inquire with your server.

Filet mignon marinated overnight in curry paste and thai chili. Enjoyable for those with a high spice tolerance. No substitution.

The most popular and unique thai curry in the world. Slowly braised filet mignon, potatoes, pearl onion, fresh ginger, cashew nuts. Finished with coconut broth. No substitution.

Marinated chicken with red curry paste, lime leaves and thai chili for at least 24 hours. Seasoned, then cooked with coconut milk and cinnamon basil. No substitution.

Roasted vegetables of the season, spices, thai chili, fresh cinnamon basil. Choice of:

Vegetable of the day, toasted sweet coconut flakes, kaffir lime. Choice of:

Sautéed protein of your choice with wild mushrooms, cashew nuts, scallions, shredded ginger, and the best part of the dish per max, fried sausage (optional.) Served over rice in a heated cast iron pot. Choice of:

Puree of 3 chilies, sautéed with fresh garlic, rice wine vinegar. Choice of:

Sautéed roasted chili jam, garlic, italian long hot peppers, cinnamon basil. Choice of:

Sautéed garlic, ginger, dried red pepper (optional), green and white onions. Rice wine, brown bean sauce. Choice of:

Thinly sliced boneless short rib from dole & bailey butcher house in boston. Marinated fast in molasses and sesame oil. Quickly seared. Served with cellophane noodles. Seasonal vegetables, served with house-made pickles.

Sautéed in garlic, spices, and herbs. Served over greens.

Thai whiskey sauce, chili pepper, crispy basil.

Roasted duck glazed with local cny honey from harvey's farm, light soy, aged balsamic, fresh ginger. Served over rice with vegetable of the day, pickled ginger, minced long hot italian peppers, black vinaigrette.

Based on caramelized tamarind sauce. The flavor is intensified by tamarind-palm sugar reduction, crisp garlic, toasted dried red pepper, fried shallots. Garnished with microgreens with lemon juice and olive.oil. Seafood combination - Market Price.

Garlic, italian hot peppers, cinnamon basil, whiskey sauce. Choice of:

Wild forest mushrooms sautéed with garlic, rice wine, bean sauce, green onions. Choice of:

A traditional thai lunch item for over 100 years. Sautéed rice noodles with sprouts, chives, egg, tofu, ground peanuts, lemon grass' famous tamarind sauce. Choice of:

Recipient of the award for the best recipe in the northeast.

Red curry, white wine, pomodoro, red wine vinegar, tamarind jus with seasonal vegetables. Served with lemon grass sweet buns. Curry fans, you cannot miss this dish!

Please inquire with your server.

Rich, flavorful and juicy with marbling throughout. One of the most tender beef cuts.

Exquisite delicacy in a class of its own. Succulent flavor amplified by juicy and tender texture.

Perfect combination of juiciness, flavor and tenderness.

Add prawn, half a lobster or scallop.

Seasonal vegetable, mushroom sautéed in white wine, fresh herb, butter and garlic.

Please inquire with your server.

Incredibly juicy, flavorful, naturally tender. Fine marbling with sturdy texture.

Finest center-cut tenderloin with buttery texture. Lean yet succulent, refined and luxurious.

Perfect combination of juiciness, flavor and tenderness.

Served with mashed potato. Choice of bistro sauce of the day or butter lemon sauce. Bistro sauce is prepared daily. Please inquire with your server. Choice of:

White wine, lobster stock, pomodoro, saffron. Seasonal squash, fingerling potatoes, fresh herbs. With sweet buns and Sriracha Rouille.

This agriculturally supported trio dessert exuberates upstate new york. Wildflower honeycomb from harvey's farm in georgetown, ny, nys greek yogurt-honey ice cream, hand-made granola. No sugar added. Pairs well with chateau de la chartreuse, sauternes, france.

Frozen crème fraîche soufflé, over our raspberry honey sauce, capped with nutty short bread tart with a full layer of fresh raspberries. A tuile crowns a scoop of raspberry sorbet. Glazed by honey, with white chocolate sauce surrounding the dessert.

Napoleon of crisp phyllo squares, rich vanilla bean custard, fresh strawberries and vanilla whipped cream served over a pool of strawberry purée.

A classic thai dessert that gives you the warm feeling you crave in the winter and the freshness you want in the summer. Sweet coconut cream folded in black sticky rice, topped with golden caramelized coconut flakes, accompanied by a fresh ripe mango.

A sphere of raspberry puree frozen with liquid nitrogen over layers of lemon and rose-lychee mousse wrapped in almond cake, raspberry compote and a sauce of amaretto crème anglaise. A true molecular gastronomic experience! Pairs well with lindeman's framboise belgian-style dessert beer.

Semi-sweet chocolate mousse in a well-tempered chocolate pyramid. Homemade vanilla ice cream, honey tuile, dark cocoa moon and edible 24 karat gold leaf. Pairs well with: lindeman's framboise belgian-style dessert beer. Pairs well with left hand milk stout nitro, colorado.

Miniature cake with a liquid chocolate center is baked to order. Burnt sugar ice cream à la mode. Pairs well with: w&j graham's "six grapes" reserve porto, portugal. Pairs well with w&j graham's "six grapes" reserve porto, portugal.

Four seasonal homemade fruit sorbets over tuile basket. Exchange texture with fresh fruits and fruit purée.

Gianduja hazelnut chocolate mousse in a heel cone, triple layered chocolate mousse, nutella chocolate glazed rice krispy platform, strawberry sorbet. Pairs well with sheldrake point riesling ice wine, finger lakes, ny.

This is a variation of the classic "majorlaine" dessert with a 21st-century-spin. A chocolate covered bombe filled with layers of praline butter cream, chocolate soufflé pastry, a crunchy nut flavored meringue and homemade espresso ice cream. Pairs well with: 1921 crema de tequila, mexico or lillet blanc vermouth, france.

Mexico 1oz.

Colorado 6%, 12oz.

Finger lakes 2oz.

Italy 2oz.

Contra costa county 2oz.

Portugal 2oz.

France 1oz.

Belgium 2.5%, 12oz.

Finger lakes 2oz.

Finger lakes 2oz.

Portugal 2oz.

Change daily. Please inquire.

Grilled green house baby eggplant. Tamarind roasted pepper puree. Served cold.

Shrimp, pork, wood ear mushroom, bean threads, wheat wrapper, sweet carrot sauce.

Sweet coconut flake encrusted large shrimp, flash fried. Chili tamarind sauce.

White wine, garlic, lemon, prig pow sauce.

Crisp garlic, sesame oil, black bean puree, balsamic reduction, chives. Chili dark soy vinaigrette.

Lump crab meat, english cucumber, tofu, thai sausage (optional), sesame crepe, brown tamarind mustard vinaigrette.

Charbroiled filet mignon, tomatoes, red onions, cilantro, mint over greens, fresh lemon vinaigrette. Vegetarian served with brown tofu.

Fresh strawberries, goat cheese, candied walnuts, greens, smoked sea salt, sugar cane, lemon vinaigrette.

Heirloom tomatoes, bitter greens, basil and burrata cheese. Basil, garlic and pine nut vinaigrette.

Greens, tomatoes, seasonal local vegetables. Served with your choice of pent dressing or balsamic vinaigrette.

This dish has been requested by many customers for the past 25 years. Chicken, al dente wonton noodles, sprout, peanuts, baby greens, green onion, chinese parsley and fried garlic. Sweet and sour dressing. Served cold.

Lemongrass pork, rice vermicelli, crispy shallot and garlic, pineapple, mint, baby cucumber, cilantro, scallion, peanut, carrot sauce.

Rice noodle, egg, peanut, sprouts, chives, tamarind sauce. Choice of:

Garlic, shrimp, tomato, onion, lime, cilantro, scallions.

Berkshire bacon, garlic, egg, sweet onion, scallions.

Chicken, shrimp, tomato, cashew, white raisin, shallots, garlic.

The most popular and unique thai curry in the world. Slowly braised filet mignon, potatoes, pearl onion, fresh ginger, cashew nuts. Finished with coconut broth and served over rice. No substitutions.

Sautéed red curry, shredded chicken, coconut cream, chicken stock, garnished with long hot italian peppers.

Filet mignon marinated overnight in green curry paste and thai chili. Enjoyable for those with a high spice tolerance.

Garlic, bamboo shoots, chili pepper, whiskey, basil.

Sauce of roasted chili paste, garlic, peppers, cinnamon basil. Choice of:

Thai whiskey sauce, chili pepper, crispy basil.

Wild forest mushrooms sautéed with garlic, rice wine, bean sauce, green onions. Choice of:

Pureed fresh chilies, garlic, rice wine vinegar, seasonal greens.

A classic that's based on caramelized tamarind sauce. Tamarind-palm sugar reduction, crisp garlic, toasted red pepper, fried shallots, garnished with micrograms with lemon juice and olive oil.

Changes daily. Crisped shallot sriracha sauce.

Crisp garlic, sesame oil, black bean balsamic reduction, chives. Chili dark soy vinaigrette.

Crusted with togarashi, 7 japanese spices, quickly seared. Persian cucumber filet, mirin orange vinaigrette.

Lobster, shrimp, crab, pork, fresh ground peanuts, shrimp crackers.

Prig pow sauce.

Sweet coconut-flake-encrusted large shrimp, flash fried. Chili tamarind sauce.

Arugula salad, capers, balsamic reduction.

Niman ranch center-cut organic pork belly roasted at 700 °f. Slow cooked with all spice and herbs. Chili, fresh garlic vinaigrette, sweet fried buns.

Sliced filet mignon marinated in green curry cooked with coconut cream. Warm roti.

Lump crab meat, shredded baby english cucumber, marinated tofu, sprouts, thai sausage (optional) wrapped in french sesame crepe. Brown tamarind, mustard vinaigrette.

Shrimp, pork, forest mushrooms, bean threads, wrapped and fried. Fresh herbs, greens with sweet carrot sauce.

Spicy tuna asparagus wrapped in panko and fried. Hot mayonnaise and our special hot sauce.

Fried mung beans, green peas, chickpeas, moroccan spices. Sweet chili vinaigrette.

Grilled green house baby eggplant, double roasted pepper sauce. Served cold.

Fresh strawberries, goat cheese, candied walnuts, greens, smoked sea salt, sugar cane, lemon vinaigrette.

Charbroiled filet mignon, tomatoes, red onions, cilantro, mint, over greens, fresh lemon vinaigrette.

Heirloom tomatoes, bitter greens, basil and burrata cheese. Basil, garlic and pine nut vinaigrette.

Greens, tomatoes, seasonal local vegetables. Choice of peanut dressing or balsamic vinaigrette.

Hot and sour thai soup. Your choice of brown tofu, chicken or seafood medley. Choice of:

Please inquire with your server.

Filet mignon marinated overnight in curry paste and thai chili. Enjoyable for those with a high spice tolerance. No substitution.

The most popular and unique thai curry in the world. Slowly braised filet mignon, potatoes, pearl onion, fresh ginger, cashew nuts. Finished with coconut broth. No substitution.

Marinated chicken with red curry paste, lime leaves and thai chili for at least 24 hours. Seasoned, then cooked with coconut milk and cinnamon basil. No substitution.

Roasted vegetables of the season, spices, thai chili, fresh cinnamon basil. Choice of:

Vegetable of the day, toasted sweet coconut flakes, kaffir lime. Choice of:

Sautéed protein of your choice with wild mushrooms, cashew nuts, scallions, shredded ginger, and the best part of the dish per max, fried sausage (optional.) Served over rice in a heated cast iron pot. Choice of:

Puree of 3 chilies, sautéed with fresh garlic, rice wine vinegar. Choice of:

Sautéed roasted chili jam, garlic, italian long hot peppers, cinnamon basil. Choice of:

Sautéed garlic, ginger, dried red pepper (optional), green and white onions. Rice wine, brown bean sauce. Choice of:

Thinly sliced boneless short rib from dole bailey butcher house in boston. Marinated fast in molasses and sesame oil. Quickly seared. Served with cellophane noodles. Seasonal vegetables, served with house-made pickles.

Sautéed in garlic, spices, and herbs. Served over greens.

Thai whiskey sauce, chili pepper, crispy basil.

Roasted duck glazed with local cny honey from harvey's farm, light soy, aged balsamic, fresh ginger. Served over rice with vegetable of the day, pickled ginger, minced long hot italian peppers, black vinaigrette.

Based on caramelized tamarind sauce. The flavor is intensified by tamarind-palm sugar reduction, crisp garlic, toasted dried red pepper, fried shallots. Garnished with microgreens with lemon juice and olive.oil. Seafood combination - Market Price.

Garlic, italian hot peppers, cinnamon basil, whiskey sauce. Choice of:

Wild forest mushrooms sautéed with garlic, rice wine, bean sauce, green onions. Choice of:

A traditional thai lunch item for over 100 years. Sautéed rice noodles with sprouts, chives, egg, tofu, ground peanuts, lemon grass' famous tamarind sauce. Choice of:

Recipient of the award for the best recipe in the northeast.

Red curry, white wine, pomodoro, red wine vinegar, tamarind jus with seasonal vegetables. Served with lemon grass sweet buns. Curry fans, you cannot miss this dish!

Please inquire with your server.

Rich, flavorful and juicy with marbling throughout. One of the most tender beef cuts.

Exquisite delicacy in a class of its own. Succulent flavor amplified by juicy and tender texture.

Perfect combination of juiciness, flavor and tenderness.

Add prawn, half a lobster or scallop.

Seasonal vegetable, mushroom sautéed in white wine, fresh herb, butter and garlic.

Please inquire with your server.

Incredibly juicy, flavorful, naturally tender. Fine marbling with sturdy texture.

Finest center-cut tenderloin with buttery texture. Lean yet succulent, refined and luxurious.

Perfect combination of juiciness, flavor and tenderness.

Served with mashed potato. Choice of bistro sauce of the day or butter lemon sauce. Bistro sauce is prepared daily. Please inquire with your server. Choice of:

White wine, lobster stock, pomodoro, saffron. Seasonal squash, fingerling potatoes, fresh herbs. With sweet buns and Sriracha Rouille.

This agriculturally supported trio dessert exuberates upstate new york. Wildflower honeycomb from harvey's farm in georgetown, ny, nys greek yogurt-honey ice cream, hand-made granola. No sugar added. Pairs well with chateau de la chartreuse, sauternes, france.

Frozen crème fraîche soufflé, over our raspberry honey sauce, capped with nutty short bread tart with a full layer of fresh raspberries. A tuile crowns a scoop of raspberry sorbet. Glazed by honey, with white chocolate sauce surrounding the dessert.

Napoleon of crisp phyllo squares, rich vanilla bean custard, fresh strawberries and vanilla whipped cream served over a pool of strawberry purée.

A classic thai dessert that gives you the warm feeling you crave in the winter and the freshness you want in the summer. Sweet coconut cream folded in black sticky rice, topped with golden caramelized coconut flakes, accompanied by a fresh ripe mango.

A sphere of raspberry puree frozen with liquid nitrogen over layers of lemon and rose-lychee mousse wrapped in almond cake, raspberry compote and a sauce of amaretto crème anglaise. A true molecular gastronomic experience! Pairs well with lindeman's framboise belgian-style dessert beer.

Semi-sweet chocolate mousse in a well-tempered chocolate pyramid. Homemade vanilla ice cream, honey tuile, dark cocoa moon and edible 24 karat gold leaf. Pairs well with: lindeman's framboise belgian-style dessert beer. Pairs well with left hand milk stout nitro, colorado.

Miniature cake with a liquid chocolate center is baked to order. Burnt sugar ice cream à la mode. Pairs well with: w graham's "six grapes" reserve porto, portugal. Pairs well with w graham's "six grapes" reserve porto, portugal.

Four seasonal homemade fruit sorbets over tuile basket. Exchange texture with fresh fruits and fruit purée.

Gianduja hazelnut chocolate mousse in a heel cone, triple layered chocolate mousse, nutella chocolate glazed rice krispy platform, strawberry sorbet. Pairs well with sheldrake point riesling ice wine, finger lakes, ny.

This is a variation of the classic "majorlaine" dessert with a 21st-century-spin. A chocolate covered bombe filled with layers of praline butter cream, chocolate soufflé pastry, a crunchy nut flavored meringue and homemade espresso ice cream. Pairs well with: 1921 crema de tequila, mexico or lillet blanc vermouth, france.

Mexico 1oz.

Colorado 6%, 12oz.

Finger lakes 2oz.

Italy 2oz.

Contra costa county 2oz.

Portugal 2oz.

France 1oz.

Belgium 2.5%, 12oz.

Finger lakes 2oz.

Finger lakes 2oz.

Portugal 2oz.

Change daily. Please inquire.

Grilled green house baby eggplant. Tamarind roasted pepper puree. Served cold.

Shrimp, pork, wood ear mushroom, bean threads, wheat wrapper, sweet carrot sauce.

Sweet coconut flake encrusted large shrimp, flash fried. Chili tamarind sauce.

White wine, garlic, lemon, prig pow sauce.

Crisp garlic, sesame oil, black bean puree, balsamic reduction, chives. Chili dark soy vinaigrette.

Lump crab meat, english cucumber, tofu, thai sausage (optional), sesame crepe, brown tamarind mustard vinaigrette.

Charbroiled filet mignon, tomatoes, red onions, cilantro, mint over greens, fresh lemon vinaigrette. Vegetarian served with brown tofu.

Fresh strawberries, goat cheese, candied walnuts, greens, smoked sea salt, sugar cane, lemon vinaigrette.

Heirloom tomatoes, bitter greens, basil and burrata cheese. Basil, garlic and pine nut vinaigrette.

Greens, tomatoes, seasonal local vegetables. Served with your choice of pent dressing or balsamic vinaigrette.

This dish has been requested by many customers for the past 25 years. Chicken, al dente wonton noodles, sprout, peanuts, baby greens, green onion, chinese parsley and fried garlic. Sweet and sour dressing. Served cold.

Lemongrass pork, rice vermicelli, crispy shallot and garlic, pineapple, mint, baby cucumber, cilantro, scallion, peanut, carrot sauce.

Rice noodle, egg, peanut, sprouts, chives, tamarind sauce. Choice of:

Garlic, shrimp, tomato, onion, lime, cilantro, scallions.

Berkshire bacon, garlic, egg, sweet onion, scallions.

Chicken, shrimp, tomato, cashew, white raisin, shallots, garlic.

The most popular and unique thai curry in the world. Slowly braised filet mignon, potatoes, pearl onion, fresh ginger, cashew nuts. Finished with coconut broth and served over rice. No substitutions.

Sautéed red curry, shredded chicken, coconut cream, chicken stock, garnished with long hot italian peppers.

Filet mignon marinated overnight in green curry paste and thai chili. Enjoyable for those with a high spice tolerance.

Garlic, bamboo shoots, chili pepper, whiskey, basil.

Sauce of roasted chili paste, garlic, peppers, cinnamon basil. Choice of:

Thai whiskey sauce, chili pepper, crispy basil.

Wild forest mushrooms sautéed with garlic, rice wine, bean sauce, green onions. Choice of:

Pureed fresh chilies, garlic, rice wine vinegar, seasonal greens.

A classic that's based on caramelized tamarind sauce. Tamarind-palm sugar reduction, crisp garlic, toasted red pepper, fried shallots, garnished with micrograms with lemon juice and olive oil.

Changes daily. Crisped shallot sriracha sauce.

Crisp garlic, sesame oil, black bean balsamic reduction, chives. Chili dark soy vinaigrette.

Crusted with togarashi, 7 japanese spices, quickly seared. Persian cucumber filet, mirin orange vinaigrette.

Lobster, shrimp, crab, pork, fresh ground peanuts, shrimp crackers.

Prig pow sauce.

Sweet coconut-flake-encrusted large shrimp, flash fried. Chili tamarind sauce.

Arugula salad, capers, balsamic reduction.

Niman ranch center-cut organic pork belly roasted at 700 °f. Slow cooked with all spice and herbs. Chili, fresh garlic vinaigrette, sweet fried buns.

Sliced filet mignon marinated in green curry cooked with coconut cream. Warm roti.

Lump crab meat, shredded baby english cucumber, marinated tofu, sprouts, thai sausage (optional) wrapped in french sesame crepe. Brown tamarind, mustard vinaigrette.

Shrimp, pork, forest mushrooms, bean threads, wrapped and fried. Fresh herbs, greens with sweet carrot sauce.

Spicy tuna & asparagus wrapped in panko and fried. Hot mayonnaise and our special hot sauce.

Fried mung beans, green peas, chickpeas, moroccan spices. Sweet chili vinaigrette.

Grilled green house baby eggplant, double roasted pepper sauce. Served cold.

Fresh strawberries, goat cheese, candied walnuts, greens, smoked sea salt, sugar cane, lemon vinaigrette.

Charbroiled filet mignon, tomatoes, red onions, cilantro, mint, over greens, fresh lemon vinaigrette.

Heirloom tomatoes, bitter greens, basil and burrata cheese. Basil, garlic and pine nut vinaigrette.

Greens, tomatoes, seasonal local vegetables. Choice of peanut dressing or balsamic vinaigrette.

Hot and sour thai soup. Your choice of brown tofu, chicken or seafood medley. Choice of:

Please inquire with your server.

Filet mignon marinated overnight in curry paste and thai chili. Enjoyable for those with a high spice tolerance. No substitution.

The most popular and unique thai curry in the world. Slowly braised filet mignon, potatoes, pearl onion, fresh ginger, cashew nuts. Finished with coconut broth. No substitution.

Marinated chicken with red curry paste, lime leaves and thai chili for at least 24 hours. Seasoned, then cooked with coconut milk and cinnamon basil. No substitution.

Roasted vegetables of the season, spices, thai chili, fresh cinnamon basil. Choice of:

Vegetable of the day, toasted sweet coconut flakes, kaffir lime. Choice of:

Sautéed protein of your choice with wild mushrooms, cashew nuts, scallions, shredded ginger, and the best part of the dish per max, fried sausage (optional.) Served over rice in a heated cast iron pot. Choice of:

Puree of 3 chilies, sautéed with fresh garlic, rice wine vinegar. Choice of:

Sautéed roasted chili jam, garlic, italian long hot peppers, cinnamon basil. Choice of:

Sautéed garlic, ginger, dried red pepper (optional), green and white onions. Rice wine, brown bean sauce. Choice of:

Thinly sliced boneless short rib from dole & bailey butcher house in boston. Marinated fast in molasses and sesame oil. Quickly seared. Served with cellophane noodles. Seasonal vegetables, served with house-made pickles.

Sautéed in garlic, spices, and herbs. Served over greens.

Thai whiskey sauce, chili pepper, crispy basil.

Roasted duck glazed with local cny honey from harvey's farm, light soy, aged balsamic, fresh ginger. Served over rice with vegetable of the day, pickled ginger, minced long hot italian peppers, black vinaigrette.

Based on caramelized tamarind sauce. The flavor is intensified by tamarind-palm sugar reduction, crisp garlic, toasted dried red pepper, fried shallots. Garnished with microgreens with lemon juice and olive.oil. Seafood combination - Market Price.

Garlic, italian hot peppers, cinnamon basil, whiskey sauce. Choice of:

Wild forest mushrooms sautéed with garlic, rice wine, bean sauce, green onions. Choice of:

A traditional thai lunch item for over 100 years. Sautéed rice noodles with sprouts, chives, egg, tofu, ground peanuts, lemon grass' famous tamarind sauce. Choice of:

Recipient of the award for the best recipe in the northeast.

Red curry, white wine, pomodoro, red wine vinegar, tamarind jus with seasonal vegetables. Served with lemon grass sweet buns. Curry fans, you cannot miss this dish!

Please inquire with your server.

Rich, flavorful and juicy with marbling throughout. One of the most tender beef cuts.

Exquisite delicacy in a class of its own. Succulent flavor amplified by juicy and tender texture.

Perfect combination of juiciness, flavor and tenderness.

Add prawn, half a lobster or scallop.

Seasonal vegetable, mushroom sautéed in white wine, fresh herb, butter and garlic.

Please inquire with your server.

Incredibly juicy, flavorful, naturally tender. Fine marbling with sturdy texture.

Finest center-cut tenderloin with buttery texture. Lean yet succulent, refined and luxurious.

Perfect combination of juiciness, flavor and tenderness.

Served with mashed potato. Choice of bistro sauce of the day or butter lemon sauce. Bistro sauce is prepared daily. Please inquire with your server. Choice of:

White wine, lobster stock, pomodoro, saffron. Seasonal squash, fingerling potatoes, fresh herbs. With sweet buns and Sriracha Rouille.

This agriculturally supported trio dessert exuberates upstate new york. Wildflower honeycomb from harvey's farm in georgetown, ny, nys greek yogurt-honey ice cream, hand-made granola. No sugar added. Pairs well with chateau de la chartreuse, sauternes, france.

Frozen crème fraîche soufflé, over our raspberry honey sauce, capped with nutty short bread tart with a full layer of fresh raspberries. A tuile crowns a scoop of raspberry sorbet. Glazed by honey, with white chocolate sauce surrounding the dessert.

Napoleon of crisp phyllo squares, rich vanilla bean custard, fresh strawberries and vanilla whipped cream served over a pool of strawberry purée.

A classic thai dessert that gives you the warm feeling you crave in the winter and the freshness you want in the summer. Sweet coconut cream folded in black sticky rice, topped with golden caramelized coconut flakes, accompanied by a fresh ripe mango.

A sphere of raspberry puree frozen with liquid nitrogen over layers of lemon and rose-lychee mousse wrapped in almond cake, raspberry compote and a sauce of amaretto crème anglaise. A true molecular gastronomic experience! Pairs well with lindeman's framboise belgian-style dessert beer.

Semi-sweet chocolate mousse in a well-tempered chocolate pyramid. Homemade vanilla ice cream, honey tuile, dark cocoa moon and edible 24 karat gold leaf. Pairs well with: lindeman's framboise belgian-style dessert beer. Pairs well with left hand milk stout nitro, colorado.

Miniature cake with a liquid chocolate center is baked to order. Burnt sugar ice cream à la mode. Pairs well with: w&j graham's "six grapes" reserve porto, portugal. Pairs well with w&j graham's "six grapes" reserve porto, portugal.

Four seasonal homemade fruit sorbets over tuile basket. Exchange texture with fresh fruits and fruit purée.

Gianduja hazelnut chocolate mousse in a heel cone, triple layered chocolate mousse, nutella chocolate glazed rice krispy platform, strawberry sorbet. Pairs well with sheldrake point riesling ice wine, finger lakes, ny.

This is a variation of the classic "majorlaine" dessert with a 21st-century-spin. A chocolate covered bombe filled with layers of praline butter cream, chocolate soufflé pastry, a crunchy nut flavored meringue and homemade espresso ice cream. Pairs well with: 1921 crema de tequila, mexico or lillet blanc vermouth, france.

Mexico 1oz.

Colorado 6%, 12oz.

Finger lakes 2oz.

Italy 2oz.

Contra costa county 2oz.

Portugal 2oz.

France 1oz.

Belgium 2.5%, 12oz.

Finger lakes 2oz.

Finger lakes 2oz.

Portugal 2oz.