THE BIRD & BOTTLE INN

SUMMER A LA CARTE

 

Amuse Bouche

     Chef’s complimentary tasting

 

APPETIZER

    

  Hudson Valley French Onion Soup                                                                                  6.95                                                                                              

      Caramelized onions, apples, beef broth, Calvados, croutons, Parmesan, Gruyere blend             

  Chilled Soup du jour                                                                                                       5.95 

    Chef’s specialty

  Rainbow Trout Veronique                                                                                                9.95

     House smoked, endive and gala apple salad, grapes, ver jus and lemon oil

  Trio of Salmon                                                                                                               11.95                    

    House gravlax cured with absinthe, Smoked and Rillette, served with crostini

   Diver Scallop with Cauliflower Vichyssoise                                                                    12.95

     Cumin scented, pan seared, roasted cauliflower and potato leek sauce                                                        

Escargot Chablisine Bird and Bottle                                                                               11.95                                                           

 House specialty – Sauteed spinach and shitake ragout, garlic, Chablis, served in a phyllo cup 

 

SALAD

 

  Bird & Bottle Summer Salad                                                                                            7.95

     Specialty greens, strawberries, goat cheese, candied walnuts, white balsamic vinaigrette   

  Baby Spinach                                                                                                                   6.95

     Baby spinach, red onion, tomatoes, warm shallot and bacon vinaigrette

  Classic Caesar                                                                                                                  6.95

         Romaine, garlic-anchovy dressing, croutons, parmesan cheese

                                                                                                                             

ENTRÉE

 

  Wild Coho Salmon                                                                                                          27.95                                                                                      

      Pan seared, sesame crusted, black Thai rice, braised fennel, soy orange glaze

   Jumbo Sea Scallops                                                                                                       26.95           

      Sauteed with fresh spinach, saffron potato coins, brown butter sauce

  Striped Bass                                                                                                                   24.95

     Pan seared, tomatoes, olives, capers, onions, Chianti vinaigrette, parmesan polenta cake

   Filet Mignon                                                                                                                  32.95

      Grilled, topped with braised short rib ragout, served with Bird & Bottle roasted potatoes

   Double Cut Pork Chop                                                                                                    25.95

  Chili brined, Ancho rubbed, grilled, Yukon whipped potatoes        

   Big eye Rack of Lamb                                                                                                     34.95

      Roast garlic and rosemary rubbed with persillade crust, summer braised lentils

   Veal Chop Milanese                                                                                                        31.95

     Bone-in breaded chop, baby arugula, grape tomato and lemon salad, B & B potatoes

   Frenched Chicken Breast                                                                                               24.95                    

      Stuffed with a Boursin chicken moussaline, truffle mushroom sauce, whipped potatoes

 

DESSERT

   Chocolate Mousse Cake                                                                                                  6.95

      House made, layers of chocolate cake, chocolate mousse, topped with Swiss butter cream

    Sorbets                                                                                                                          5.95                                                   

  Ask your server for today’s special flavors 

Frozen Gran Mariner Souffle                                                                                          6.95

  Chef’s Specialty

    Crème Brulee                                                                                                                 5.95

  Caramelized,served with fresh berries                                                                                    

Summer Berry Tart                                                                                                        7.95

 Fresh berries, whipped cream, raspberry coulis, crème anglaise

Bird & Bottle Paradiso                                                                                                    7.95

    Mango and passion fruit mousse layers, genoise, coconut mousse, chocolate and gooseberry

Hudson Valley Cheese Plate                                                                                          12.95

    Chef’s daily selection of local cheeses, jam, crostini, seasonal fruit

 

  Coffee or Tea   3       Espresso   3     Cappuccino   5     Double Espresso/Cappuccino   6

 

 

Stephen Morris, Executive Chef