Lunch Menu

StartersSoups of the Day $4Ask your server about today’s Home-made Soup

SaladsBaby Spinach Salad $8Walnut Crusted Goat Cheese, Wright Farm’sGala Apples and Warm Bacon Vinaigrette

Caesar Salad $8Crisp Romaine Hearts, Ciabatta Croutons, Parmigiano Reggiano and Caesar DressingAdd Grilled Chicken or Salmon $3

Asian Inspired Spinach and Noodle Salad $9Julienned Vegetables, Toasted Cashews,Crisp Wonton and Sesame-Soy VinaigretteAdd Grilled Chicken or Salmon $3

Panzanella Salad $9Local Tomato and Bread Salad with Blue Cheese, Shaved Red Onion and Olives

SandwichesGrilled Six Ounce Angus Beef Burger $8Lettuce, Tomato, and Onionon a Toasted Brioche RollAdd Cheese $1Add Bacon $1

The Bistro’s BLT $7Applewood Smoked Bacon, Local Tomatoes,Green Leaf Lettuce on Grilled Sourdough

Warm Black Forest Ham and Brie $8Served on Baked Ciabatta withHummingbird Ranch’s Buckwheat Honeyand Whole Grain Mustard

Smoked Turkey Club $7Swiss Cheese, Bacon, Lettuce, Tomatoand Mayonnaise on a Freshly Baked Croissant

Chicken, Tuna or Egg Salad $6On Toasted White, Wheat or Rye BreadWith Lettuce, Tomato and Onion

All Sandwiches served with a Pickle, Coleslawand Choice of Fruit, Salad Greens or Fries

Executive Chef Chris Diesing

6 Merlot DriveHighland, NY 12528845.834.2910

www.TheBistroatVineyardCommons.com

Winter 2010

Dinner EntreesAll entrées served with our seasonal house salad

Eight Hour Braised Beef Short Ribs 19Roasted Pearl Onions, Parsnip Mousse,Gremolata Jus and Parsnip Hay

Olive, Tomato and Goat Cheese 17Chicken RouladePreserved Lemon Polenta Cake and Herbed Chicken Jus

Slow Roasted Lamb Ragout 16Tomato Tagliatelle Pasta, Herbs and Parmigiano Reggiano

Chef’s Market Seafood Dish MPPrepared with Locally Selected Ingredients

Shrimp and Scallop Jambalaya 17Smoked Andouille Sausage and Rice Pilaf

Trio of Moulard Duck 20Fennel Pollen Seared Breast, Duck Leg Rillette And Brandied Foie Gras TorchonWild Mushroom Bread Pudding and Dried FigDemi-Glace

Grilled Six Ounce Hanger Steak 18Garlic-Thyme Potato Gratin and Worcestershire Butter

Light FareDishesSandwiches served with Bistro Greens

& Seasoned Fries

The Bistro’s Lamb Burger 11Feta Cheese, Harissa Aioliand Spinach on Grilled Ciabatta

Asian Spinach and Soba Noodle Salad 10Julienned Vegetables, Toasted Cashews,Crisp Wonton and Sesame-Soy VinaigretteAdd Grilled Chicken or Salmon 3

Caesar Salad 9Crisp Romaine Hearts, Ciabatta Croutons, Parmigiano Reggiano and Caesar DressingAdd Grilled Chicken or Salmon 3

Grilled Six Ounce Angus Beef Burger 9Lettuce, Tomato, and Onion on a Toasted Brioche RollAdd Cheese or Bacon 1

Warm Black Forest Ham and Brie 9Served on Baked Ciabatta with Hummingbird Ranch’s Buckwheat Honey and Whole Grain Mustard

Grilled Flat Breads 9Roasted Vegetable and MozzarellaorRoasted Shallot, Goat Cheese and HerbServed with Preserved Lemon-Arugula Salad

Items subject to change due to seasonal availability

Desserts$6

Local Apple and Cranberry CobblerVanilla Bean Ice Cream

Chocolate Pot du CrèmeGrand Marnier Chantilly

Raspberry and White Chocolate CheesecakeGraham Cracker Crust and Chambord Sauce

Arborio Rice Pudding ParfaitCandied Pistachios and Apricot Gastrique

Seasonal Ice Creams and SorbetAsk your server about today’s selections

Chef’s Selection of Local CheesesServed with Toasted BaguetteAnd Appropriate Accompaniments*Market Price

Executive Chef Chris Diesing

6 Merlot DriveHighland, NY 12528845.834.2910

www.TheBistroatVineyardCommons.com