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Make a Reservation

Call Heath Jock, our reservation specialist, at (518) 381-1391. Reservations are taken for ALL meals beginning at 10:00 a.m. exactly two weeks in advance of the desired date that you would like to dine with us.

Reservations are mandatory.

Reservations can be made two weeks in advance of the desired date,

daily starting at 10 a.m. for afternoon or evening service.

Reservation line will open on Monday, September 19, 2016, at 10 a.m.

Afternoon service: Tuesday, Thursday and Friday

12:00 and 12:30 p.m.

Evening service: Monday and Wednesday

7:00 and 7:30 p.m.

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Week of

October 3- Southern/Creole

October 10 - Autumn Harvest in New York

October 17 - Hawaii

October 24 - Southeastern (Florida, Georgia, South Carolina)

October 31 - Mid-Atlantic

November 7- Pacific Northwest

November 14 - Midwestern

November 21 - Midwestern (Open Monday and Tuesday, only)

November 28 - Texas

December 5 - New England

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Appetizers
•Chicken and Andouille Sausage Gumbo
Classic creole soup of onions and bell peppers, chicken, smoked andouille sausage and tasso ham
•A Trio of Oysters
Oysters Bienville topped with a shrimp, mushroom, mornay sauce
Oysters Thermidor topped with a chili sauce
Oysters Rockefeller topped with a fresh herb mixture
•Muffuletta Salad
Italian olive salad with salad greens, provolone cheese, mortadella, salami and capicola

Bread: Angel Biscuits
Entrées
•Carolina Style Smoked Pork Chop
In-house smoked rib chop grilled and brushed with South Carolina mustard BBQ sauce
Accompanied by dirty rice and smothered collard greens
•Chicken Fried Chicken
Lightly breaded chicken fried to a golden brown, crispy finish
Topped with buttermilk gravy
Accompanied by baked macaroni and cheese and smothered collard greens
•Blackened Red Snapper
Red snapper fillet dipped in melted butter, dredged in Cajun seasoning and blackened accompanied by dirty rice and smothered collard greens
•Vegetarian Offering
Chef’s Choice

Desserts
•Bread Pudding
Our own homemade bread baked in rich custard served with a silky bourbon sauce
Éclairs
Custard filled éclairs topped with a rich chocolate ganache
•Lemon Cream Tarts
Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
•Raspberry Cream Horns
Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
•Chocolate Layer Cake
Rich chocolate cake filled and iced with chocolate and served with house made vanilla ice cream

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Appetizers
•Potato Leek Soup with Roasted Red Peppers and Fennel
Velvety smooth potato and leek soup accented with roasted red peppers and fresh fennel
•Endive, Apple, Roasted Walnut Salad with Local Blue Cheese
Slightly bitter endive, sweet/tart apples, crunchy walnuts and fresh, tangy local blue cheese
Served with a walnut, blue cheese cracker
•Duo of Hudson Valley Duck
House-made duck prosciutto, and duck rillettes

Bread: Multi-grain Harvest Bread

Entrées
•Rabbit Ragout with Handmade Pappardelle Pasta
Tender local rabbit braised gently with a blend of vegetables
Tossed with handmade pappardelle pasta
•Home-style Herb Roasted Chicken
Slow-roasted semi-boneless chicken napped with chicken demi-glace
Paired with braised bitter greens with bacon and braised fingerling potatoes
•Grilled Trout with Tomato Basil Cream Sauce
Trout grilled and served with fresh tomato basil cream sauce
Paired with braised bitter greens with bacon and braised fingerling potatoes
•Pappardelle, Roasted Red Peppers and Fennel in Tomato Basil Cream Sauce
In-house made pappardelle pasta, char- roasted red peppers and caramelized fennel, tossed in a light tomato basil cream sauce

Desserts
•Cheese Plate
Artisan cheeses accompanied by pears poached in red wine and served with crisp flat bread
•Éclairs
Custard filled éclairs topped with a rich chocolate ganache
• Lemon Cream Tarts
Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
•Raspberry Cream Horns
Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
•Chocolate Layer Cake
Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Appetizers
•Coconut – Ginger Carrot Soup
A tangy, sweet, velvety pureed soup blending the flavors of the Islands

•Hawaiian Sushi Roll
Sushi roll filled with crispy fried shrimp and mango
Served with pickled ginger and wasabi aioli
•Teriyaki Beef Skewers
Tender beef strips and pineapple marinated in a pineapple-ginger marinade
Served on green papaya salad

Bread: Hawaiian Rolls

Entrées
•Kalua-Style Pork Tenderloin
Delicately smoked pork tenderloin roasted in banana leaves
Served on a bed of sautéed green and red cabbage and sweet potato poi
•Hawaiian Grilled Chicken
Chicken thighs marinated in a Hawaiian–inspired marinade
Served with sautéed red and green cabbage and coconut rice
•Macadamia Encrusted Mahi-mahi
Macadamia nut encrusted Mahi-Mahi fillet with tropical fruit salsa
Served with Polynesian cole slaw and coconut rice
•Rice Noodles with Sesame-ginger Baked Tofu and Bok Choy
In-house made rice noodles stir-fried with baked tofu and bok choy
Desserts
•Haupia
A creamy coconut dessert, served with brown sugar and rum glazed pineapple
•Éclairs
Custard filled éclairs topped with a rich chocolate ganache
•Lemon Cream Tarts
Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
•Raspberry Cream Horns
Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
•Chocolate Layer Cake
Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Appetizers
•South Carolina Crab Soup
Sweet lump crab meat simmered in a creamy broth and accented with sherry, chives and Tabasco
•Ceviche of Scallops with Floribbean Slaw
Citrus-marinated sea scallops
Served on Floribbean mixed vegetable slaw
•Alligator Beignets
Golden fried fritters of seasoned alligator meat served with a spicy peach dipping sauce

Bread: Mini Corn Muffins
Entrées
•Grilled Pork Mojo with Guava glaze
Char-grilled pork tenderloin marinated in a citrus-chili marinade and finished with guava glaze
Served with hoppin’ John, and okra and corn maque choux
•Georgia Pecan Chicken with Brandy Peach Sauce
Pecan-encrusted Chicken Breast complimented with brandy peach sauce
Served with hoppin’ John, and okra and corn maque choux
•Pan-seared Grouper with Black Bean Salsa
Served with hoppin’ John, and okra and corn maque choux
•Vegetarian Offering
Chef’s Choice

Desserts
•Banana Pudding
Layers of house made vanilla wafers, rich pastry cream, fresh bananas and meringue combine in this upscale version of an American tradition
•Éclairs
Custard filled éclairs topped with a rich chocolate ganache
•Lemon Cream Tarts
Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
•Raspberry Cream Horns
Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
•Chocolate Layer Cake
Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Appetizers
•Senate Bean Soup
The famed 20th century soup of the U.S. senate
White beans, ham hocks and vegetables in a vegetable broth thickened with potatoes
•Maryland Style Crab Cake
Classic sautéed Maryland-style crab cake
Served with remoulade sauce and vinegar slaw
•Waldorf Salad with Roast Turkey
Diced apples, celery, grapes, raisins, walnuts and roast turkey
Tossed with a mayonnaise dressing

Bread: Amish Pull-apart Loaf
Entrées
•Pennsylvania-Dutch Brisket
Braised beef brisket with onions and horseradish beet sauce
Served with vinegar slaw and German-American potato salad
•State Fair Chicken
Cornell-style barbecue chicken
Served with vinegar slaw and German-American potato salad
•Pan-Fried Soft-Shell Crabs
Soft-shell crabs coated with crab house spices and pan-fried
Served with vinegar slaw and German-American potato salad
Garnished with tartar sauce
•Whole Wheat Mac and Cheese with Butternut Squash
Variation on an American classic comfort food favorite made with in-house pasta noodles and the addition of butternut squash

Desserts
•Peach Cobbler
Peaches baked under a tender biscuit crust, served warm with homemade ice cream
•Éclairs
Custard filled éclairs topped with a rich chocolate ganache
•Lemon Cream Tarts
Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
•Raspberry Cream Horns
Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
•Chocolate Layer Cake
Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Appetizers
•Broccoli and Cheddar Soup
A hearty, creamy broccoli and vegetable soup
Garnished with cheddar cheese and toasted hazelnuts
•Gravlax
Sliced fillet of cured salmon
Served with a warmed potato pancake, fish roe, sour cream and mustard dill sauce
•Lentil Salad
A blended salad of buttery lentils, wild mushrooms, bell peppers tossed with mustard vinaigrette
Served on a bed of field greens, garnished with a curry lentil cracker

Bread: Rustic Artisan Bread

Entrées
•Oven roasted Rosemary-Crusted Rack of Lamb
Served with Pinot Noir demi-glace
Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
•Grilled Boneless Duck Breast
Served with fig sauce
Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
•Pan-Fried Battered Halibut
Served with a Pinot Noir veloute
Garnished with apple, micro greens and red wine infused cherries
Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
•Creamy Polenta with Wild Mushroom Ragu, Sage and Goat Cheese
The sweetness of corn, meatiness of mushroom, and tanginess of goat cheese are come together in this vegetarian comfort food

Desserts
•Hazelnut Roll
A light and airy cake roll filled with a rich ganache studded with toasted hazelnuts
•Double Chocolate Cream Puff
Crisp golden pastry shell filled with chocolate mousse
•Cherry Puff Diamonds
Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
•Apple Caramel Tart
Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
•Orange Cake
Buttery layer cake with rich citrus filling and orange buttercream

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Appetizers
•Wild Rice and Turkey Chowder
Turkey simmered with turkey broth, vegetables, potatoes and wild rice
•State Fair Corndog
Flavorful pork and beef hot dogs made in-house
Coated with a cornmeal batter and deep-fried until golden brown
Accompanied by ketchup and mustard
•Midwestern Salad
A hearty salad combining couscous, chickpeas, zucchini, cucumber, red bell pepper, apple, parsley in a yogurt dressing

Bread: Potato Rolls
Entrées
•Kansas City Barbecued Ribs
Baby back ribs rubbed with a classic Kansas City rub, smoked in-house and slow cooked and accompanied by succotash and red, white, and blue potato salad
•Grilled Chicken Spiedini
Italian-inspired chicken dish of grilled chicken
Marinated in a zesty olive oil marinade
Served over egg noodles and accompanied by braised greens
•Cedar-Planked Salmon
Fresh fillet of salmon seasoned with dry mustard, salt and pepper
Broiled on charred cedar planks, topped with pumpkin seed vinaigrette
Accompanied by braised greens and corn pudding
•Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese
In-house made rigatoni tossed with a spinach, walnut, sweet potato and goat cheese mélange
Desserts
•Plum Crisp
Sweet plums with a crunchy almond topping served with a butter almond ice cream
•Double Chocolate Cream Puff
Crisp golden pastry shell filled with chocolate mousse
•Cherry Puff Diamonds
Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
•Apple Caramel Tart
Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
•Orange Cake
Buttery layer cake with rich citrus filling and orange buttercream

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Appetizers
•Texas Style Beef Chili
A thick meaty beef stew seasoned with cumin and chilies
Served with crispy tortilla strips
•Heirloom Tomato and Watermelon Salad
Served with smoked ham, greens and Cotija cheese
•Fish and Charred Corn Tacos
Pan-seared catfish served in soft tortilla with spicy cole slaw
Served with tomato salsa and guacamole

Bread: Texas Cornbread

Entrées
•BBQ Brisket
In-house, slow smoked beef brisket served with Texas chili sauce
served with sweet corn and queso mashed potatoes and coleslaw
•Shrimp and Grits
Shrimp sautéed with andouille sausage and bell peppers and served with creamy grits, and asparagus with tomatillos
•Grilled Duck Breast with Pumpkin Mole Sauce
A rich sauce of chilies and pumpkin, finished with cream and served with sweet corn and queso mashed potatoes and asparagus with tomatillos
•Vegetarian Chili
Classic Texas chili with everything but the meat
Wheat protein (Seitan), and meaty mushrooms replaces the meat for this classic comfort food and served on griddled corn grit cakes
Desserts
•Margarita Cheesecake (tequila-lime)
An individual cheesecake flavored with lime, triple sec and tequila served on a shortbread base with strawberry sauce
•Double Chocolate Cream Puff
Crisp golden pastry shell filled with chocolate mousse
•Cherry Puff Diamonds
Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
•Apple Caramel Tart
Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
•Orange Cake
Buttery layer cake with rich citrus filling and orange buttercream

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Appetizers
•Butternut Squash and Cider Soup
Pureed butternut squash, seasoned with shallots and garlic, finished with chicken stock, apple cider and sour cream and garnished with cranberry ketchup
•Clams Casino
Little neck clams stuffed with a compound butter consisting of whipped butter, green bell pepper, pimiento, shallots, chopped parsley, lemon juice, salt and pepper, topped with bacon and broiled until crispy brown
•Lobster Salad Roll
Tender pieces of lobster meat, tossed with tarragon mayonnaise, cucumber and scallions, served with Bibb lettuce on a grilled New England style hot dog roll
Accompanied by house made potato chips and a dill pickle spear

Bread: Soft-sided Dinner Rolls
Entrées
•Steak Frites
Flat Iron Steak (chuck steak) grilled to medium rare finished with lemon herb butter
Accompanied by Pommes Frites and sautéed green beans
•Chicken Hunter Style
Chicken simmered with shallots, wild forest mushrooms, white wine and tomatoes
Served with creamy polenta and sautéed green beans
•Portuguese Fisherman Stew
A variety of lean fish, clams, and mussels, Portuguese chorizo, and potatoes, simmered in a seafood, tomato and saffron broth
•Smoky Maple Butternut Squash Risotto
Classically-made risotto paired with butternut squash and sage with just a hint of maple and smoke

Desserts
•Cranberry Walnut Tart
An autumn tart served with whipped cream and cranberry sauce
•Double Chocolate Cream Puff
Crisp golden pastry shell filled with chocolate mousse
•Cherry Puff Diamonds
Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
•Apple Caramel Tart
Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
•Orange Cake
Buttery layer cake with rich citrus filling and orange buttercream