SHAREABLES

Pork Belly | 19

gochujang glaze, jicama slaw, pickled veggies

GIANT PRETZEL | 15

maple dijon, gouda dip

CRISPY CAULIFLOWER | 18 GF

tempura batter, general tso’s sauce, scallions, sesame seeds

FIRE-ROASTED CHICKEN WINGS | 18 GF

finished on the grill, choice of garlic sesame, buffalo sauce, or mango chamoy

CRAB CAKES | 24

cajun remoulade, arugula, lemon

SPINACH & ARTICHOKE DIP | 17

cream cheese, mozzarella cheese, flat bread

BACON FLIGHT | 18 GF

chef’s choice of thick cut fire roasted bacon

CRAFTSMAN CHARCUTERIE | 28

chef’s choice of local & imported cured meats with accoutrements and cheese

 

SALADS

enhance your salad  — chicken +7  |  shrimp +10  |  salmon +14  | steak +18

Finger Lakes Cobb | 24 GF

spring greens, grilled chicken, egg, avocado, bacon bits, crumbly blue, heirloom tomatoes, pickled shallots, candied pecans, cab franc vinaigrette

CRAFTSMAN SALAD | 15 GF

heirloom tomato, baby cucumber, pickled red onion, carrot, radish, wood roasted shallot vinaigrette

Lobster Salad | 27

butter poached lobster, bibb lettuce, cherry tomatoes, citrus vinaigrette, grilled ciabatta

WEDGE | 17

maple, bacon, sun-dried tomatoes, cayuga blue cheese dressing, blue cheese croutons

WATER ON FIRE

FISH & CHIPS | 20

beer-battered haddock, preserved lemon and caper aioli, coleslaw

GRILLED SALMON | 35 GF

zucchini cream, roasted peppers, asparagus

Seared Scallops | 45 GF

sweet corn succotash, roasted carrots, brown butter, lemon & chive vinaigrette, crispy pancetta

Catch OF THE DAY | MKT GF

chef’s featured fish

LAND ON FIRE

choose one side & sauce with steak & pork

10 OZ HANGER STEAK | 49
14 oz PORK PORTERHOUSE | 34
8 oz FILET MIGNON | 60
24 OZ BONE-IN RIBEYE | 77
16 OZ NEW YORK STRIP | 68
SEARED AIRLINE CHICKEN | 30

romesco, smashed potatoes, chorizo

CHOICE OF SAUCE

red wine demi-glace, wild mushroom ragout, blue cheese cream sauce, chimichurri, compound butter

PASTAS

CAVATELLI | 28

sausage, fennel, san marzano tomatoes, broccolini, calabrian chili cream sauce

Braised short ribs | 33

pappardelle, ragu, parmigiano reggiano

Lobster Linguine | 39

white wine, garlic, butter, cherry tomatoes

Buffalo Mac ‘n Cheese | 24

chicken, cavatappi, buffalo, crumbly blue

PIES

substitute cauliflower crust | +4 GF

MARGHERITA | 16

marinara, roma tomatoes, mozzarella, basil

Chicken Pesto | 20

asiago, mozzarella, red onion, sun-dried tomatoes

Prosciutto & Peach | 21

garlic oil, red onion, spinach, balsamic, basil

HOT HONEY PEPPERONI | 19

cup and char pepperoni, spicy honey

HANDHELDS

choice of side: french fries, tavern chips, slaw, side salad

WOOD GRILLE HALF-POUND BURGER | 23

AWARDED TOP 10 BURGER IN NY STATE BY THE NYS BEEF COUNCIL
yancey’s xxx cheddar, pickle, tomato, lettuce, brioche bun, secret sauce

BLACK BEAN BURGER | 17

quinoa, brown rice, grilled corn, roasted peppers, cilantro jalapeno crema, lettuce, tomato, brioche roll

BEEF ON WECK | 23

roasted prime rib, horseradish creme, caramelized onion, kimmelweck roll

FRIED CHICKEN SANDWICH | 18 GF

hot honey mayo, pickles, slaw, brioche bun

+ fried egg, bacon, mushrooms | 3 each
gluten free bun available upon request GF

SIDES

broccolini | 9 GF

sausage, chili flakes, garlic, parmesan

MASHED POTATOES | 8 GF

yukon gold, garlic, chives

HAND CUT FRIES | 7 V
TRUFFLE FRIES | 10 GF

truffle oil, parmigiano reggiano

roasted brussels | 10 GF

citrus & harissa glaze, chives

FIRE ROASTED asparagus | 8 GF

garlic butter, parmigiano reggiano

GOLDEN BEETS |  9 GF

arugula, goat cheese, shaved fennel

TAVERN CHIPS | 8 GF

gouda cheese sauce, scallion

GLAZED CARROTS | 13 GF

honey tarragon, whipped ricotta

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