Watercress - Ithaca, NY

crisp idaho potato wedges served with a saffron-ginger aioli

local lively run goat cheese coated in a lavender flower, red pepper, and oregano herb blend

ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil, drizzled with a balsamic reduction

prince edward island mussels steamed in a mint-infused white wine broth, topped with crisp hand cut fries, basil, and watercress, served with a saffron-ginger aioli

served with shredded fennel and apple salad, drizzled with house preserved citrus vinaigrette

served with a pickled eggplant, local sweet banana pepper, and organic cherry tomato relish

hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette

oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with greek feta

chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens, dressed with a sun dried tomato pesto

fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette

spinach fettucine with mussels, sun dried tomatoes and baby arugula, finished with a white wine, tarragon cream sauce

sherry poached asian pear served with red wine risotto, wilted local greens, and topped with smoked gouda and toasted pine nuts - finished with a quince coulis

tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese

half chicken roasted with rosemary and spanish paprika, served with herb roasted red potatoes, and seasonal vegetables

served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries, finished with a mint scented lime vinaigrette

citrus-roasted wild coho salmon filet served with israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette

pan seared and served with a roasted sweet potato with chipotle-lime butter and seasonal vegetable, finished with curried local winter squash sauce

grilled duck breast served with herb smashed potatoes, seasonal vegetable, and spiced bartlett pear sauce - finished with a pomegranate glaze

grilled to order and served with chive smashed potatoes and seasonal vegetables - finished with balsamic grilled red onions and amish blue cheese butter