| YES! RESERVATIONS ARE AVAILABLE Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays. Please note: The Wine Spectator Greystone Restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY. For Reservations: Hyde Park, NY restaurants: Call 845-471-6608 or reserve online Wine Spectator Greystone Restaurant (St. Helena, CA): Call 707-967-1010 or reserve online |
Starters
Pan-Fried Crab Cakes 9.00
with Avocado Cream and Southwestern Coleslaw
Blue Hill Mussels 8.00
with Chorizo, Roasted Peppers, Tomatoes, and Cilantro
Pan-Seared Sea Scallop, Chipolte Grits 10.00
with Mango Relish and Red Pepper Oil
Butternut Squash, Sage Gnocchi 8.00
with Toasted Pumpkin Seeds and Granna Padano Cheese
Assortment of Local Cheeses 6.00
Seasonal Garnishes
Soups
Roasted Parsnip Pear, and Celeriac Soup 6.00
with Figs, Pear and Rye Croutons
Roasted Apple and Sweet Onion Soup 6.00
with Caramelized Granny Smith Apples
Salads
Roasted Beets and Goat Cheese Salad 8.00
with Oranges, Pistachios and Composed Salad
Avocado Pink Grapefruit Salad 8.00
with Arugula, Frisée, Feta Cheese, and a Jalapeño Vinaigrette
Mixed Field Green Salad 8.00
with Fresh Herbs, Croutons, Aged Jack Cheese and an 8-Year-Old Balsamic
Citrus-Cured Salmon 9.00
with Watercress Salad, Key Lime-Caper Vinaigrette, and Pumpernickel Croutons
Poached Pear and Goat Cheese 8.00
with House-made Flatbread and Arugula
Blue Cheese and Fig Salad 9.00
with Microgreens, Candied Walnuts and Fig Vinaigrette
Main Courses
Cioppino 17.00
A Medley of Seafood Nestled in an Aromatic Herb Broth, with Roasted Garlic Aïoli and Saffron Potatoes
Grilled Apple Mustard Glazed Pork Chop 15.00
with Parsnip-Celeryroot Purée, Watercress Salad, Apple Jack Sauce, and Crispy Onion Rings
Roasted Marinated Hanger Steak 17.00
Blue Cheese, Vidalia Onion Jam with Warm Fingerling Potato Salad and Creole Mustard Sauce
Roasted Long Island Duck 17.00
Wild Rice Ragout with Barley and Pistachio, Pumpkin Flan and Mexican Cinnamon-Berry Sauce
Sautéed Salmon Fillet 16.00
with Chipotle Mashed Potatoes and Roasted Tomatillo Sauce
Soffrito Crusted Halibut 16.00
with Sweet Manila Clams, Cajun Rice and White Wine Broth
Pan-Seared Chicken Breast 14.00
Yukon Gold Hash with Brussel Sprouts and Lenz Merlot Sauce
Savory Buckwheat Crêpes 12.00
filled with Duo of Vegetarian Chili, Cilantro-Lime Rice, Pico de Gallo and Guacamole
Seared Cod Fish 16.00
with Green Rice Pilaf, Red Fresnos Chili Sauce and Roasted Brussel Sprouts
Pan Roasted Lamb Chops 17.00
with Cranberry Sauce, Cranberry Serrano Chutney with Plantain-Sweet Potato Purée
Indicates a Vegetarian Selection
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.
While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.