A U R O R A I N N D I N I N G R O O M — DINNER

A 20% G R A T U I T Y W I L L B E A D D E D T O P A R T I E S O F E I G H T O R M O R E , N O S E P A R A T E C H E C K S P L E A S E . P R I C E S A N D I T E M S A R E S U B J E C T T O C H A N G E .  

STARTERS

C A L A M A R I— 1 1

chickpea flour, roasted tomato aioli, lemon

H O U S E C H A R C U T E R I E — 1 5

house-made selection of meats, mustard, crostini

N E W Y O R K C H E E S E S — 1 4

trio of selections, seasonal fruit preserve

C H E E S E & C H A R C U T E R I E — 2 0

combination of our cheese & charcuterie boards

P A L E A L E F O N D U E— 1 0

local cheese, house-made pretzels

H U D S O N V A L L E Y F O I E G R A S— 1 6

apple compote, walnut cracker

G O A T C H E E S E P A N N A C O T T A — 1 0

pickled beets, greens, pistachios

SOUP & SALAD

Y O U N G S P I N A C H S A L A D— 1 0

dried figs, bleu cheese, spiced walnuts, caramelized onion vinaigrette

C H O P P E D S A L A D — 8

seasonal vegetables, feta, herb dijon vinaigrette

B O S T O N S E A F O O D C H O W D E R— 9

haddock, shrimp, scallops

MEAT

Y O G U R T M A R I N A T E D C H I CKEN— 1 9

red chili, warm spices, eggplant

B R A I S E D S H O R T R I B — 2 4

cajun gravy, andouille sausage, sassafras

C R E E K S T O N E S T R I P S T E A K — 2 7

house-made porcini cheese

V E N I S O N & P O R K S A U S A G E — 1 6

house-made sauerkraut, cipollini onions

D U C K C A S S O U L E T — 2 4

house-made sausage, bacon, escarole, toasted breadcrumbs

FISH & SHELLFISH

F A R O E I S L A N D S A L M O N— 1 8

braised cabbage, apples, mustard

P A N S E A R E D S C A L L O P S — 2 0 / 3 2

cauliflower, citrus HOUSE -MADE PASTA

R I C O T T A G N O C C H I — 9 / 1 8

winter greens, winter squash, wild mushrooms

W H O L E W H E A T P A P P A R D E L L E— 1 8

sirloin & italian sausage bolognese, parmigiano-reggiano

S O B A N O O D L E S— 2 1

pork belly, shrimp, jalapeno, carrots, cabbage, poached egg, miso & sesame broth

SIDE DISHES serves one to two people

P A N - R O A S T E D M U S H R O O M S — 6

R O A S T E D C A U L I F L O W E R — 6

house-made raisins, cheddar

B R U S S E L S S P R O U T S — 5

roasted, maple glaze

F R I E D F I N G E R L I N G S — 5

bacon, chive, sour cream

S E M O L I N A G N O C C H I — 6 parmigiano-reggiano cream, braised leeks, mushrooms

W A R M S W E E T P O T A T O S A L A D— 5

red onion, cilantro, honey

F A R M T O T A B L E The Finger Lakes boast a tradition

of small-scale farming, wine

cultivation, and cheese making.

We are proud to partner with a

number of local farms who carry on this tradition.

F I N G E R L A K E S

Finger Lakes Fresh, Ithaca

Muranda Cheese Company, Waterloo

Stick & Stone Farm, Ithaca

Remembrance Farms, Trumansburg

Norwich Meadows, Norwich

Cayuga Produce, King Ferry

Bushart Farms, Marion

Triple G Farms, Elba

Cayuga Pure Organics, Brooktondale

Ithaca Milk, Ithaca

Lively Run, Interlaken

Grassland Farms, Ovid

Hillcrest Dairy, Moravia

Oink & Gobble, Trumansburg

Sunset View Creamery, Odessa

Lucky 7 Farm, Rodman

H U D S O N V A L L E Y

Old Chatham Sheepherding Company, Old Chatham

Stone Church Farm, Rifton