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soup

roasted parsnip soup 6.50

micro amaranth

salads

baby mesclun greens 4.

fresh herbs and shallot vinaigrette

12 ingredient chopped salad 7.

endive, frisee, and local pear 8.

toasted walnuts, crumbled bleu cheese

starters

caramelized vidalia onion tart 7.

local goat cheese and fresh thyme on puff pastry

sauteed organic chicken livers 9.

homemade brioche, caramelized onion soubise, brandy cream

homemade brandade ‘raviolo’ 11.

toasted pignoli, calamata tapenade, tomato concasse

sauteed hudson valley shad roe 14.

fava beans, roasted tomato, smoked bacon fumet

roasted local beet ‘tartare’ 6.50

micro arugula and caperberry

peekamoose specialties

hudson valley organic farmers’ vegetable plate 16.

roasted spaghetti squash, soybeans, quinoa, beets, zucchini

local pan roasted rainbow trout 19.

edamame, cipollini onions, carrot and horseradish puree

pan seared skate 21.

braised red cabbage, roasted salsify, mustard fumet

oven roasted artic char 22.

braised leeks, blood orange beurre blanc

caramelized jumbo sea scallops 12. appetizer / 23. entree

fennel confit, granny smith apples, aromatic curry

roast free-range organic chicken 20.

wheatberries, roasted pearl onions, roast fennel, coriander jus

oven roasted loin of spring lamb 24.

local fingerlings, roasted asparagus, mint gremolata

skillet seared hanger steak 23.

braised pearl onions, rutabaga, kennebec potatoes, bordelaise

slow-braised beef short ribs 27.

salsify, oven roasted tomatoes, veal demi

side dishes

$5. each

local kennebec potato french fries

organic quinoa with calamata olives

wine braised red cabbage

organic french lentils with fennel soffrito

creamy mashed carola potatoes

sauteed broccolini with roasted garlic

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www.peEkamooserestaurant.com   •   845.254.6500