FIRST COURSE
SALAD 12
local lettuces & roasted vegetables, whipped hudson valley ricotta crostini, chardonnay vinaigrette gf
WEDGE 14
organic iceberg lettuce, cherry tomatoes, mountain smokehouse bacon crumble, bacon fat croutons,
ewe’s blue blue cheese dressing or avocado ranch dressing gf
SOUP 14
lobster bisque, maine lobster, sunchoke chips, radishes, lemon oil gf
MUSSELS 18
spicy lobster bisque, padron peppers, heirloom cherry tomatoes gf
LOBSTER
maine lobster on local lettuces, heirloom legumes, orange, le puy lentils, avocado, orange citrus vinaigrette 34 gf
roasted in garlic butter, en croûte, from the wood-fired oven 30 gf
TUNA 20
line-caught yellowfin tuna tartare, yuzu dressing, avocado mousse, soy mirin, seaweed wafers* gf
OYSTERS
cold with thompson’s cider mill apple cider sorbet, fresh horseradish * 18 gf
wood-oven roasted with sugar hill farms chorizo butter & hemlock hill smoked bacon, toasted bread crumbs 21 gf
SHRIMP 20
chilled extra jumbo shrimp, spicy cocktail sauce, fresh horseradish 20 gf
SHELLFISH 58
1 maine lobster, 4 jumbo shrimp, 4 littleneck clams, 4 rhode island mussels, 4 east coast oysters* gf
PÂTÉ 14
hemlock hill pork, tuthilltown hudson baby bourbon mustard, housemade pickles, balsamic reduction, toasted bread gf
SLIDERS 14
sir william farm hudson valley lamb, spring onion pesto, mint yogurt sauce, eli’s brioche slider bun gf
FOIE GRAS 26
seared hudson valley foie gras, smoked hemlock hill bacon, caramelized onions, brioche toast, taconic maple syrup glaze gf
CHEESE 5 each
daily selection of new york state farmstead cheese, toasted bread gf
WOOD-FIRED PIZZA
TOMATO, MOZZARELLA, BASIL OR WHITE, MOZZARELLA, BASIL 16 ngf
add sausage, meatballs, pepperoni, hickory smoked bacon, wild mushrooms, arugula, sautéed spinach,
roasted red peppers, jalapeño peppers, caramelized onions, feather ridge farmhouse egg - 2 each
montauk little neck clams, sicilian anchovies - 5 jumbo shrimp - 10 maine lobster - 20
WOOD FIRED HUDSON VALLEY DUCK PIZZA 26 ngf
hudson valley duck confit, duck pastrami & sunny side up duck egg add duck foie gras 18
HAND-MADE PASTA
FETTUCCINE 16/26
primavera, heirloom cherry tomatoes, local harvest vegetables, wild mushrooms, truffle hazelnut pesto, crème fraiche ngf
GNOCCHI 16/26
hemlock hill farms 100% grass-fed beef bolognese, roasted hen of the woods mushrooms, parmesan ngf
LINGUINE 32/42
maine lobster, black squid ink pasta, heirloom cherry tomatoes, padron peppers ngf
PAPARDELLE 18/28
green herb pasta, slow-braised sir william farm lamb ragú, fresh mint & olives, parmesan ngf
MAIN COURSE
SALMON 34
faroe islands, roasted cauliflower & baby carrots, herbed couscous, beurre rouge gf
TUNA* 36
au poivre, seared rare, cracked black peppercorns, cognac cream sauce, asparagus, potato pancake gf
SCALLOPS 38
barnegat inlet, butternut squash & wild mushroom risotto, chanterelle mushrooms, hudson valley foie gras sauce gf
LOBSTER 28
chilled maine lobster salad on a balthazar bakery roll, lemon aioli, house-made butter pickles, cole slaw, fries gf
CHICKEN 30
hemlock hill chicken, roasted local root vegetables, creamy garlic potato purée, chicken jus gf
chilled hemlock hill chicken salad, lentils & black barley, local goat cheese, local lettuces, jalapeno-lime vinaigrette gf
PORK 32
grilled sugar hill farm chop, hawthorne valley farm sauerkraut, warm potato & apple salad, whole grain dijon cream sauce gf
DUCK 32
confit of hudson valley duck leg on a frisée salad, duck pastrami, roasted potatoes, cherry tomatoes, toasted almonds,
crumbled ewe’s blue cheese, chardonnay vinaigrette gf
QUAIL 32
black dirt bourbon glazed cavendish farms quail, caramelized brussels sprouts, creamy wild hive polenta gf
STEAK 38
grilled sugar hill farm hanger steak, creamed spinach, béarnaise sauce, fries gf
BEEF 36
sugar hill farm short ribs, mushroom purée, local harvest vegetable sauté, shiso scallion gremolata, garlic soy gf
VEGGIE BURGER 18
toasted farro, quinoa, red beets, feather ridge farm sunny-side up egg, house-made butter pickles, eli’s brioche bun ngf
BURGER 18
hemlock hill grass-fed beef, mountain smokehouse bacon, house-made butter pickles, eli’s brioche bun gf
with adirondack cheese company aged sharp cheddar or r&g cheesemaker’s ballston blue 2
RiverMarket Bar and Kitchen proudly represents the farmers and producers located throughout the Hudson Valley and beyond who are raising and growing their products naturally, sustainably and humanely. We are inspired by the passion and commitment of these artisan producers and look to present these wonderful products on both the menu and in the fresh market in a style that will highlight their unparalleled quality.
