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| DEPUY CANAL HOUSE fine dining. Open Fridays and Saturdays, 5:00 to 10pm, Sundays 4pm to 9pm. Saturday Breakfast 9am to noon. Sunday Brunch 9am to 2pm. CHEFS ON FIRE BISTRO. Thurs. thru Sun. 11am to 10pm, Breakfast 9am until noon. |
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| STEAMED CLAMS 6 IN MISO SAKE BROTH with cilantro and drops of sesame oil 12. |
| TOMATO and FRESH WHOLE WHEAT BREAD SALAD with pecorino cheese and extra virgin olive oil from Greece 8. |
| BROCCOLI RABE TIMBALE and BOCCONCINI MOZZARELLA with roasted garlic brochette and extra virgin olive oil 12. |
| OYSTER MUSHROOM BAKED and GRILLED RADICCHIO on white bean and hog jowls sauce 12. |
| CRAB (Maine) SALAD TIMBALE on local corn syrup 14. |
| FOIE GRAS SAUTÉ on BLACK RICE TART Stones Ginger English aperitif wine sauce Grade A from Hudson Valley Foie Gras Company 24., surcharge on 5 course 10. |
| Fish Zakuska Russian style Bloody Mary Tomato Pudding and Baby Arugula with Caesar Dressing wrapped in Vietnamese Rice Paper with IMPORTED HERRING, CURED SALMON, CATSKILL CREAMY GOAT CHEESE, fresh roasted and red pepper marinated in olive oil, served with a shot of peppered vodka 18. |
| Meat Zakuska Russian style Bloody Mary Tomato Pudding and Baby Arugula with Caesar Dressing wrapped in Vietnamese Rice Paper with IMPORTED PROSCUITTO, SMOKED HAM and CATSKILL CREAMY GOAT CHEESE, fresh roasted and red pepper marinated in olive oil, served with a shot of peppered vodka 18. |
| Amici Sushi CHILDREN'S SUSHI or BEGINNER'S SUSHI One California Roll, One Tuna, One Smoked Salmon, One Shrimp, One Crab Stick 17. |
 ("Taste of the Hudson Valley Blue Ribbon Award" Winner) CARROT PASTA ROLLED with RICOTTA CHEESE steamed, served on tomato sauce with cheese bruschetta 22. |
| SHRIMP SCAMPI PIZZA with Tomato Salsa and cheese |
| SPANOKOPITA with SPINACH PIZZA with feta cheese, olive oil and diced tomato |
| ARUGULA with ROASTED GARLIC PIZZA with Virgin Olive Oil and Pecorino Cheese Pizzas are individual 10 inch from our wood fired brick oven Chefs On Fire Bistro Menu |
| *BARRAMUNDI FISH FILLET and RICE CREPE CANNELLONI (fish is lemon crusted) served with salsify and fresh English pea and basil sauce *One of the world's finest eating fish, succulent prized sweet flavor, delicate texture loaded with Omega 3 fatty acids and no contaminants. Raised in non-polluting farming system in rural Massachusetts. 29. |
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| PORK LOIN and VENISON KIELBASA ROULADEN ESPANOLE tomato and onion risotto. The rouladen is stuffed with the venison kielbasa, Gyetost cheese, pine nuts and parsley. 26. |
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| AHI TUNA NICOISE on SWISS CHARD with HARICOT VERT, cauliflower, purple potato and bacon lemon garlic dressing 32. |
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| Vegetarian with Truffle Foam QUINOA TART and DUXELLE EGGPLANT with SPINACH FLORENTINE with poached egg, served on salsify sauce and eggplant mouta bella 21. |
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| BEEF TENDERLOIN GRILLED au POIVRE and PORTOBELLO MUSHROOM sauté served with pecorino cheese polenta on beef glace with quince apple jell 44. |
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| QUAIL stuffed with DUCK FORCEMEAT on WHITE TRUFFLE SAUCE covered with *Sfogliatelle, served on butternut squash and spinach. *Sfogliatelle are better known as the wonderful Italian pastry filled with a sweet Italian yellow cream. We are using just the many layered crust without the pastry cream to cover the quail. 38. |
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| SHORT RIB STEAK BRAISED and POTATO GNOCCHI with PEAS (boned short rib) marinated and slow braised served with pecorino cheese 28. |
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| ("Taste of the Hudson Valley Blue Ribbon Award" Winner) CARROT PASTA ROLLED with RICOTTA CHEESE steamed, served on tomato sauce with cheese bruschetta 22. |
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| Amici Sushi SUSHI and SASHIMI COMBINATION Seven pieces of raw fish, seven pieces of sushi, one crunchy shrimp roll (expect to wait a few minutes extra) 29. |
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with bread, crackers and apple peeled, sliced and speared with scallion |
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Ice wine by the glass 1992 Port LBV Taylor Fladgate |
Apple Cider 6% Alcohol |
with Hot Fudge Sauce (Please order soufflé when entree is ordered) |
ITALIAN COFFEE with Anisette |
(caffeine-free coffee alternative) with chocolate stick |
CHOCOLATE STICK |
The price of the entree includes the following course:
SCONES and BRAN MUFFINS, BUTTER and JAM - ENGLISH CUSTARD WITH FRESH FRUIT
FRESHLY BREWED MARACAIBO HOUSE BLEND COFFEE OR CHOOSE FROM A VARIETY OF TEAS
| PLEASE NOTE, You may order the first-course custard and fruit for dessert after the entrée and enjoy a soup or appetizer as more of a first course lunch |
| Croissant with Butter and Jam |
| Apricot Granola (Colleen's home made) with fresh fruit and whole milk |
| Tomato soup with basil, soaked whole wheat bread and tomato salad |
| Bagel with cured salmon and vegetable cream cheese, onion and capers |
| Mushroom of the day tart with stones ginger wine sauce |
| Arugula salad wrapped in rice paper served with tomato mousse, Asian dressing and toast points |
| Smoked Trout with eggplant sautéed with garlic served on Micro greens and Asian dressing |
| Hudson Valley Foie Gras Pate with poached donut peach and maple cream |
| BOUFARETTE with CHOICE OF: HOUSE CURED SALMON or CANADIAN SMOKED HAM or DUCK FOIE GRAS PATE all served with poached eggs, spinach and lemon hollandaise |
| SALMON FILLET SAUTEED served on SALMON and CLAM BOLOGNESE RISOTTO with roasted red pepper puree, pecorino cheese and mozzarella cheese bruschetta |
| STEAMED PASTA ("Hudson Valley Blue Ribbon Award") "CARROT PASTA REEL" rolled with RICOTTA CHEESE cut and STEAMED with fennel on Bolognese meat sauce with mozzarella cheese brochette on the side |
| BEEF TENDERLOIN GRILLED and FRIED RICE BALL ALLA NAPOLETANA with Italian baby eggplant on beef demi glace with oyster sauce (three peppercorn au poivre) |
| SOUFFLE PANCAKE and FRENCH VANILLA CREAM topped with fresh berries of the day and local maple syrup, nutmeg and lemon |
Paul Cheneau Blanc De Blanc Brut Cava Spain Mimosa made with Fresh Orange Juice Bloody Mary made with Pepper Vodka |
Please ask to see the dessert tray |
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