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Pub Night Menu

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Wine List

We are proud to bring you the taste of Finger Lakes summer through fresh, local and organic ingredients. Our commitment to flavorful and nutritious food means we never skimp on quality. We smoke all of our own meats and fish on premise in the "Hector Style" using the Chef's personal blend of local grape and apple wood. In addition to the items below, you'll find daily specials featuring the Chef's newest creations and current fixations. May the reading make you hungry!

Dinner: Thursday - Sunday

WEDNESDAY: "PUB NIGHT"

These items can be made Gluten Free*		Vegetarian	Vegan
Please advise your server of your dietary requirements. *note: the focaccia and cornbread are not gluten free.

Appetizers
FRIED PICKLES Cornmeal crusted and served with Roasted Garlic Aioli. Suggested Beer: IPA	5.25
BEER BATTERED STONECAT CHORIZO SAUSAGE    A purée of Kalamata olives and garden herbs served with our fresh focaccia.    Suggested Wine: DOLCE BIANCO	8.00
OLIVADA    A purée of Kalamata olives and garden herbs served with our fresh focaccia.     without the foccacia Suggested Wine: CABERNET SAUVIGNON	7.50
ORGANIC HOUSE SALAD With dried cherries, caramelized walnuts and our roasted garlic vinaigrette.    Suggested Wine: CABERNET FRANC	HALF 5.75 WHOLE 8.50
ALL LOCAL PIZZETE Fresh cherries, Lively Run chèvre, bacon, and beet greens. Suggested Wine: PINOT NOIR	11.00
SMOKED WILD ALASKAN SALMON    Served chilled with red onion, lemon, capers and herbed cream cheese with fresh focaccia.   without the focaccia Suggested Wine: PINOT NOIR	12.00
Petite Portions
HALF CATFISH    Cornmeal crusted and fried then served with smoked tomato coulis and fresh dill coleslaw. Suggested Wine: CHARDONNAY	12.00
SHITAKE MUSHROOM RAVIOLI WITH SHEEP'S MILK RICOTTA    Sautéed with nasturtium greens. Suggested Wine: ADOLESCENT	14.00
DUCK CONFIT SALAD    (NYS, pasture raised, hormone and antibiotic free) Seasoned with fennel seeds and orange. Served over local organic greens with sliced strawberries, Lively Run chèvre and candied pecans. Finished with raspberry-basil vinaigrette. Suggested Wine: PINOT NOIR	18.00
Entrées
MAPLE CURED SMOKED TOFU Finished with Thai peanut sauce then served with coconut sticky rice and sautéed organic vegetable.      Suggested Wine: GEWÜRZTRAMINER	19.00
CHICKEN UNDER A BRICK (local, pasture raised, hormone and antibiotic free) A cherry wood smoked breast finished on the grill under a brick then drizzled with a lemon-honey glaze. Served with andouille sausage cornbread stuffing and sautéed organic vegetable. Suggested Wine: DRY RIESLING	23.00
HECTOR PULLED PORK BBQ    Slow smoked for 8 hours with local grape and cherry wood, then pulled and marinated in the Chef's own barbeque sauce. Served with cornbread, fresh dill coleslaw and black-eyed peas.  without the cornbread. Suggested: BEER	15.00
CORNMEAL CRUSTED CATFISH    Pan fried and finished with smoked tomato coulis. Served with fresh dill coleslaw and black-eyed peas. Suggested Wine: CHARDONNAY	15.00
BANGERS & MASH    A grilled link each of our Chorizo and Maple Juniper sausages finished with horseradish cream sauce. Served with rosemary mashed potatoes and sauteed organic vegetable. Suggested Wine: SEMI-DRY RIESLING	27.00
SELECTED DAILY CUT OF BEEF finished with a brandy and truffle oil cream sauce. Served with rosemary mashed potatoes and sautéed organic vegetable. Suggested Wine: CABERNET FRANC	MARKET PRICE

Sides

Scooter's Hot Sauce	1.50	Cornbread	3.00	Smoked Tomato Coulis	1.50
Fresh Foccacia with olive oil	2.50	Rosemary Mashed Potatoes	3.50	Dill Coleslaw	3.00
		Organic Vegetable	Market Price

Ask your server about our daily specials and house made desserts.

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