STARTERS

TEMPURA SHRIMP | 19

yuzu aioli, sriracha aioli, sesame seeds

GIANT PRETZEL | 14

beer cheese, whole grain mustard

CRISPY CAULIFLOWER | 17

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

FRIED OR FIRE-ROASTED CHICKEN WINGS | 16

garlic sesame, buffalo sauce, or stout bbq

SPINACH AND ARTICHOKE DIP | 17

artichoke, mozzarella, cream cheese, grilled flatbread

DRUNKEN MUSSELS | 17

smoked bacon, hard cider, fennel cream, grilled baguette

BACON FLIGHT | 18

chef’s choice of thick cut fire roasted bacon, rosemary

CRAFTSMAN CHARCUTERIE | 24

chef’s choice of local & imported cured meats with accoutrement and cheeses

SALADS

NEW YORK HARVEST COBB | 19

baby spinach, fire roasted chicken, squash, candied nuts, bacon, 1911 apples, cayuga blue cheese, hard boiled egg, honey dijon vinaigrette

CRAFTSMAN SALAD | 12

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

WEDGE | 16

maple bacon, onion, oven-cured tomatoes

POACHED PEAR & ARUGALA | 15

chopped walnuts, preserved lemon, cranberry gastrique, mascarpone stuffed red wine pear

+ chicken | 5, shrimp | 8, steak | 10, salmon | 12

WATER ON FIRE

FISH & CHIPS | 19

beer battered haddock, preserved lemon and caper aioli, harvest slaw

GRILLED SALMON | 32

herb couscous, maple-bourbon glaze, carrot & ginger velouté

SCALLOPS | 37

parsnip puree, roasted cauliflower, red wine glazed cippolinis

FISH OF THE DAY | MARKET

market fish with seasonal preparation

LAND ON FIRE

choose one side & sauce with steak & pork

10 OZ HANGER STEAK | 45
14 OZ PORK PORTERHOUSE | 34

apple chutney

8 oz FILET MIGNON | 55
24 OZ BONE-IN RIBEYE | 68
8 oz FLAT IRON STEAK | 42
GRILLED HALF CHICKEN | 29

oaxacan mole, rice, queso fresco

CHOICE OF SAUCE:
red wine demi-glace, wild mushroom ragout, bearnaise, seasonal compound butter

PASTAS

GNOCCHI | 23

marinara, ricotta, basil, parmigiano reggiano

BOUILLIABASSE | 48

market fish, scallops, mussels, tomato-saffron fumet, pappardelle

DUCK RAVIOLI | 29

confit duck, orange ricotta, honey & butternut squash puree, white wine, sage, toasted pepitas

SPAGHETTI SQUASH | 23

sauteed kale and sausage, braised fennel bulbs, red pepper coulis, chevre

PIES

MARGHERITA | 15

gravy, roma tomatoes, mozzarella, basil

POACHED FIGS & GOAT CHEESE | 16

red wine reduction

FRISICANO | 16

garlic & balsamic base, caramelized onion, prosciutto, goat cheese, arugala & hot honey

BUFFALO CHICKEN | 15

blue cheese, buffalo sauce, mozzarella, red onion, green onion

substitute cauliflower crust | 3

BURGERS & SANDWICHES

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

WOOD GRILLE HALF-POUND BURGER | 21

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

FALAFEL BURGER | 16

brioche bun, horseradish tzatziki, marinated cucumber

FRENCH ONION DIP | 21

braised short rib, toasted baguette, onion, gruyere, french onion soup

BUTTERMILK FRIED CHICKEN | 18

shaved brussels sprout slaw, maple aioli, peppered bacon

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

SIDES

WOOD FIRED BROCCOLINI | 8

chili oil, lemon

ROASTED BEETS | 9

beet puree, toasted pistachio, goat cheese

HAND CUT FRIES | 6
TRUFFLE FRIES | 9

truffle oil, parmigiano reggiano

ROASTED SWEET POTATO & SQUASH | 8

crème fraiche, tarragon

BRUSSELS SPROUTS | 10

dijon-brown butter, black garlic vinaigrette, parmigiano reggiano

MASHED POTATOES | 6
TAVERN CHIPS | 5
WOOD ROASTED FINGERLING POTATOES | 8

duck fat, rosemary, malt vinegar aioli