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APPETIZERS

 

SALMON GRAVLAX with CHICKPEA PANCAKE

crème fraiche, caviar, mustard oil 15.

 

 

SMOKED TROUT

frisée, lardons, poached egg 14.

 

 

JUMBO CRISPY FRIED OYSTER

bacon, potato & leek "chowder" 13.

 

 

MUSSEL & ARTICHOKE SALAD

escarole & light Dijon aioil 12.

 

 

GRASS FED STEAK TARTARE

grain mustard, red onion,

caper berries & gaufrettes 16.

 

 

WINTER TRUFFLE OMELETTE SOUFFLE

sauce mouseline 21.

 

 

ENDIVE & ROQUEFORT

creamy mustard vinaigrette 12.

 

MIXED SEASONAL GREENS

herbed red wine parmesan vinaigrette 11.

 

ROASTED MARINATED BEETS

upland cress, spiced walnuts &

chevre purée 10.

 

 

FOR THE TABLE

Parmesan Cheese Puffs 6.

 

 

 

 

 



Dinner Menu
Ouest Dinner Menu Ouest Brunch Menu Dessert MenuOuest Wine List

 

ENTREES

 

 

SEARED YELLOWFIN TUNA

sumac crusted, red pepper coulis,

chickpea puree, lemon vinaigrette 34.

 

 

CATSKILL TROUT FILET

mushrooms, edamame, garlic chips

& Arborio rice 31.

 

 

MOROCCAN SPICED SALMON

cucumber purée, pea tendrils,

preserved truffle vinaigrette 34.

 

 

CAVATELLI

seasonal mushrooms, pine nuts, basil 27.

 

 

PAN ROASTED BONELESS

GREEN CIRCLE FARMS CHICKEN

mushroom barley, leafy greens &

sherry garlic jus 29.

 

 

ROASTED STUFFED QUAIL

french lentils, savoy cabbage,

white balsamic vinaigrette 33.

 

 

GRILLED MAPLE GLAZED BERKSHIRE PORK CHOP

double cut, pastina, spinach, mustard butter 33.

 

 

BRAISED LAMB SHANK

curried cauliflower & tomato stew 34.

 

 

GRILLED MOSCOVY DUCK "AU POIVRE"

shoestring potatoes, green peppercorn sauce 36.

 

 

GRILLED HANGER STEAK

soft polenta, garlic crema, red wine sauce 35.

 

 

 

all entree items available simply grilled

 

selection of sides 7.

 

 

 

Chef / Owner: Thomas Valenti

 

 

20% discretionary gratuity will be added to parties of 6 or more.

 

 

 



 
 
 

 

 

 

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