PDR 2-6pl Dinner Jan 2026

private dining experience

Starters

Wine Maker & Distiller

Justin Pelletier

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Potato Leek Soup

A classic purée of potato and leeks,

finished with chive crème fraîche

Suggested Pairing: Seyval Blanc

Butternut and Apple salad

Baby greens, roasted butternut squash, crisp apple slices, pomegranate seeds,

bacon crumbles, shaved Parmesan, toasted pecans.

Served with our signature “Fire in the Orchard” cider vinaigrette

Suggested Pairing: Sauvignon Blanc

Winter Beet Salad

Baby kale, raw diced red beets, dried cranberries, pecans,

Smith’s Traditional Farmer’s cheese, Semi Sweet Blueberry balsamic dressing

Suggested Pairing: Semi Sweet Blueberry

Fried Brussels Caesar

Crispy fried brussels sprouts tossed in Caesar dressing,

topped with Parmesan crisps

Suggested Pairing: Dry Pear

Clams Piccata

Little Neck clams, white wine,

garlic, butter, capers, grilled crostini

Suggested Pairing: Pinot Gris

Fig Baked Brie

Warm brie, fig jam, dried cranberries, honey, thyme,

grilled French crostini

Suggested Pairing: "Fire in the Orchard" Traditional Cider

Vegan Spanish Flatbread

Rustic flatbread layered with roasted garlic,

grilled zucchini and summer squash, mushrooms,

roasted red peppers, tomato, and cashew cheese.

Finished with romesco sauce

Suggested Pairing: Estate Stainless Chardonnay

Dessert

$125 per person includes private room,

3-course Prix Fixe menu, tip and tax. Alcohol additional

Available Thursday and Friday evenings for parties of 2 to 6 people

Your choice of:

Entrées

Wine Maker & Distiller

Justin Pelletier

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Chicken Coq au Vin

A French classic: Braised chicken thigh and drumstick,

apple-smoked slab bacon lardons, mushrooms, mirepoix and Pinot Noir.

Served with Yukon potato purée and sautéed broccolini

Suggested Pairing: Pinot Noir

Pistachio Crusted Salmon

Pan-seared pistachio crusted salmon,

Middle Eastern couscous with golden raisins and warm spices,

tzatziki sauce, sautéed broccolini

Suggested Pairing: Riesling

Grilled Blackened Swordfish

Mediterranean style farro, roasted tomato, grilled vegetables,

Kalamata olives, mojo herb sauce, grilled asparagus

Suggested Pairing: Estate St. Croix

Spanish Style Stuffed Acorn Squash

Tender roasted acorn squash filled with a savory blend of Spanish-inspired chickpeas,

black beans and seasoned rice. Served over braised lentils

Suggested Pairing: Petit Verdot Rosé

Braised Beef Short Rib

Bone-in short rib braised in Renaissance wine,

creamy yellow corn polenta, crispy fried leeks, garlicky broccolini

Suggested Pairing: Renaissance

Seared Halibut

Sesame slaw, green curry sauce, coconut rice, broccolini

Suggested Pairing: Overlook Rosé

Hudson Valley Duck Duo

Pan-seared duck breast and confit duck leg, French style potato hash, cannellini beans, brussels sprouts tossed in fresh herbs and butter, roasted garlic demi-glace

Suggested Pairing: Estate Cabernet Franc

Venison Chop

Grilled venison chop, sweet potato purée, root vegetable hash,herbed demi-glace

Suggested Pairing: Blueberry Merlot

Grilled Filet Mignon Oscar

+10

Tender grilled filet topped with crab meat and béarnaise sauce.

Served with Yukon potato purée and grilled asparagus

Suggested Pairing: Chardonnay

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Dessert

Executive Chef

Matt Sciabarrasi

Sous Chef

James Gross

Consumption of undercooked meat, poultry, eggs or seafood may increase risk of food-borne illness.

Please alert your server of any allergies.

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Cooked to order

Winter 2026

Your choice of: