Chef Wes Dier features local, seasonal, and sustainable ingredients in his creative, delicious creations. To start, "snack jars" are filled with delicacies like pickled quail eggs, Japanese-inspired popcorn, and duck rillettes. There's a selection of East Coast oysters and small plates that include sliders made from local beef served on brioche topped with melted Cambazola cheese, caramelized onions, and a secret sauce. For variety, each entrée is served "two ways." Favorites
include Southwestern swordfish (barbecued and tortilla-breaded) and Berkshire pork (scallopine and crisy pancetta). The wine list highlights selections from the Hudson Valley.