A hearty Mexican stew with braised local pork and chicken, poblano peppers, fire roasted tomatoes, garlic, and organic hominy. Served with fried cornbread.
Twin petite filet of beef, spring vegetable hash, local free range egg, sauce bearnaise.
It’s almost spring and we are celebrating St. Patrick’s Day with a dish made from local lamb from Rivendale Farm in Ft. Jackson, NY.
1844 Shepard’s Pie
Rivendale Farm lamb stew topped with golden mashed potatoes. Complimented with fresh baked Irish soda bread.