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Tavern Menu

roasted local beet ‘tartare’ 6.50 caperberry and white truffle oil chopped salad 7. 12 ingredients baby mesclun greens 4. shallot viniagrette

organic quinoa tabbouleh 5.50 cucumbers, tomatoes, herbs, lemon caramelized vidalia onion tart 7. local goats’ cheese, fresh thyme endive, frisee, local pear salad 8. toasted walnuts, crumbled bleu cheese

fondue au fromage

emmentaler, fontina, gruyere cheeses,

kirshwasser, garlic, with bread

for two $24

beer battered vidalia onion rings 6. red curry aioli sauteed chicken livers 9. soubise, brioche, brandy cream hanger steak wth balsamic onions 15. french fries, mesclun greens crispy frog’s legs 9. tomato concasse, brown butter

roasted parsnip soup 6.50 micro-amaranth slow braised short rib sandwich 14. homemade brioche, fries beer battered cod ‘fish and chips’ 17. caperberry remoulade hudson valley shad roe 14. fava beans, smoked bacon fumet

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www.peEkamooserestaurant.com   •   845.254.6500