Dinner Menu

STARTERS / SHAREABLES

Butternut Squash Soup / 8
MAPLE GOAT CHEESE,
ROASTED PECANS,
SAGE

Hudson Valley Foie Gras / 20
WARM APPLE RELISH, BRIOCHE FRENCH TOAST, PARSNIP PUREE

Diver Scallops / 16
TRI-POTATO HASH, SMOKED BISQUE, BACON LARDONS, SHERRY REDUCTION

Lump Crab Cakes / 15
RED PEPPER-BACON REMOULADE, BABY GREENS, SMOKED GARLIC VINAIGRETTE

Arancini / 13
CRISPY RISOTTO, FONTINA CHEESE, SAFFRON AIOLI, CHARRED TOMATO RELISH

Artisan Cheese Plate / 13
HAYSTACK MOUNTAIN GOAT CHEESE, SPANISH MANCHEGO, 10-YEAR AGED HOOKS CHEDDAR, SEASONAL NUTS, CURED MEATS, DRIED FRUIT

SALADS

Roasted Beets / 12
BABY ARUGULA, CRISPY GOAT CHEESE, PICKLED SHALLOTS, PECAN TRUFFLE VINAIGRETTE

Sweet Greens / 9
TOASTED PECANS, RED ONIONS, BLEU CHEESE, BACON CRANBERRIES, BUTTERMILK-SAGE DRESSING

Lord Gore Caesar / 10
BABY ROMAINE, FRIED KALAMATA OLIVES, PARMESAN CRISP, BRIOCHE CROUTONS, GARLIC CAESAR DRESSING

HALF / FULL PLATES

Beef Tenderloin 25 / 37
MASHED POTATOES, CIPPOLINI ONIONS, BABY CARROTS, THYME DEMI-GLACE

Wild Salmon 21 / 30
SAFFRON RISOTTO, BABY FENNEL, CHORIZO-MUSSEL BROTH

Free Range Chicken / 28
BREADED AIRLINE CHICKEN,
ROASTED CAULIFLOWER AU GRATIN, PEPPERCORN MARSALA

Prosciutto Wrapped
Meatloaf 18 / 25
VEAL, PORK, BUFFALO
CHIVE MASHED POTATOES, POT ROAST VEGETABLES, ONION JUS

Beef Short Ribs / 34
TRUFFLE MASHED POTATOES, BRUSSEL SPROUT LEAVES, CABERNET JUS

Pappardelle Pasta / 22
CHEF'S SEASONAL VEGETABLES, WHITE WINE, PARMESAN CHEESE

Colorado Rack of Lamb 28 / 40
WILD MUSHROOM FARO, BLACK CHERRIES, BABY CARROTS, ARUGULA-MINT PISTOU

Wild Game Trio / 39
QUAIL, VENISON, BUFFALO ROASTED BABY CARROTS, CIPOLLINI ONIONS, PARSNIP PUREE

Lord Gore Burger / 19
CUSTOM GROUND, GRILLED ONIONS, TRUFFLED ARUGULA, AGED CHEDDAR, PORT WINE KETCHUP, PARMESAN FRIES

WESTON J. SCHROEDER, C.E.C. - EXECUTIVE CHEF
CUISINE GUIDED BY PRINCIPLES OF SUSTAINABILITY • GLUTEN FREE OPTIONS AVAILABLE