Grilled Black Sea bass with spring vegetable medley and seasonal herbs 46 (gf, df) Roasted branzino with salmoriglio sauce & zucchini 38 (gf, df) Roasted cauliflower with sesame, garlic chips, chili oil & herbs 26 (vg, gf, df) Wood fire grilled soft shell crab with heirloom frisée & mix leaf salad, pickled shallot & a red wine vinaigrette 23 (gf, df)Ĭrispy baked potato with creme fraiche & chives, topped with Calvisius Imperial Caviar | 10g 35 or 30g 80 (gf) Smoked trout on the wood fire, grapefruit, blood orange, avocado, sunflower sprout, arugula & Boston bibb lettuce salad with a lemon vinaigrette 25 (gf, df) Spring snap pea & asparagus salad tossed with watercress & toasted sunflower seeds, topped with grilled halloumi & a citrus vinaigrette 24 (v, gf & can be df)Ĭhilled broccoli, Calabrian chilli, Meyer lemon & extra virgin olive oil 16 (v, vg, gf, df) Salmon tartare, aji amarillo, avocado & cucumber 24 (df, gf) Stracciatella & semi dry tomato bruschetta, basil oil served on toasted potato & onion sourdough 21 (v) (Served until 5pm) Steak tartare with onion, capers & bone marrow dressing 27 (df)ĭante’s signature burrata with preserved cherry tomatoes, basil & toasted rye 23 (v) Prince Edward Island Mussels cooked in a chilli butter & white wine sauce, served with toasted sourdough 25Īrancini al ragu, bechamel & Parmigiano Reggiano 18 (each serve contains 3, you may add additional serves)Ĭalvisius Imperial Caviar hand selected for Dante, served with traditional garnishes & blini’s (1oz) 225įreshly shucked oysters with champagne jalapeño mignonette & lemon | half dozen 26 dozen 48 (df) Spicy calamari tossed in Japanese pepper, chili, black & white sesame, orange zest, lime & yuzu aioli 26 (gf, df) White asparagus soup, pickled cippolini onions and toasted hazelnuts served with lightly toasted potato & onion sourdough 17 (v, vg, df)
HARVEST CAFE NEW PALTZ NY FULL
V: vegetarian VG: vegan GF: gluten free DF: dairy freeĭante’s signature charcoal oven baked bread with cultured butter & sea salt 10 (v)Ĭheese platter - bucheron I manchego I cabra romero I robiola bosina I appenzeller I birbablu I served with honey, almonds, fig and grape crackers (choice of one 8, three 22 or the full board 42)Ĭharcuterie board - prosciutto San Daniele (aged 24 months) salami finocchiona, mortadella, spicy chorizo, marinated olives, cornichons 38ĭante's antipasto board- prosciutto San Daniele (aged 24 months), coppa, salame, Calabrian chili stuffed with yellowfin tuna, grilled borettane onion, giardiniera, stracchino, manchego, Parmigiano Reggiano, served with lightly salted bread balls 46 With garlic aioli & chives 12 (v, gf, df) Shucked fresh to serve, with champagne jalapeño mignonette & lemon | half dozen 24 dozen 48 (df) Prime short rib & brisket with smoked bacon, beets, gruyere, tomato & lettuce served on a house made brioche bun 26 With grilled halloumi & marinated bell peppers, topped with a soft boiled egg 19 (v, can be made gf) Served with smoked bacon & sourdough toast 17 (v) With sesame dressing, crispy garlic, aleppo & herbs 26 (v, gf, df)Ĭrushed peas with fried eggs & stracciatella
With gruyere, Lady Edison ham & house made smoked butter 16 (can be made v) Kale, thinly sliced spring radishes, asparagus, pickled red cabbage, buckwheat, avocado & hummus, topped with a soft boiled egg 19 (v, df, gf, can be made vg) Roesti, smoked bacon & Dante’s house made pomodoro served with heirloom salad 19 (gf, can be made df & v) With basil, served on toasted potato & onion sourdough 21 (v, can be made vg & df) Preserved cherry tomato & stracciatella bruschetta Maghrebi poached eggs in pomodoro, with charred Anaheim & bell peppers and spiced with paprika, thyme, chipotle & a dash of sumac, served with potato onion sourdough toast & labneh 21 (v, can be made gf) Served warm with pear, raspberries, pecans & a dusting of cinnamon 18 (v)Ĭrispy baked potato with creme fraiche & chives | 10g 35 or 30g 80 (gf)Ĭreme fraiche, chives, scallions, dill, micro cilantro & lemon served on toasted rye 19 House baked cinnamon roll with yoghurt icing Served with berry compote, lemon thyme & toasted cranberry bread 18 (v, can be made nut free) With hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds and dried cranberry, topped with coconut yoghurt and rhubarb & strawberry salad (option to have greek yoghurt) 16 (v, vg, df, gf) whole milk 36ĭante's coconut and almond granola (vegan, gluten free and paleo)
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