Our menus feature locally grown and produced ingredients from waters, gardens and farms in and surrounding the Capital Region. It is our philosophy that supporting area farmers and sustainable practices helps to secure a healthy landscape for future generations.
SUPPER :: LUNCH :: BREAKFAST :: BRUNCH :: CLASSIC LIBATIONS & SWEETS
SNACKS
SARATOGA KETTLE CHIPS
horseradish sour cream .99
HUSHPUPPIES
jalapeño corn fritter, local honey, smoked habañero sea salt 8
CHARRED BRUSSELS SPROUTS
hazelnut, pecorino, grain mustard, honey, chili 9
ROASTED BEETS
herb whipped ricotta, hazelnut sage 9
SHAREABLES
DUCK CONFIT POUTINE
R&G cheese curd, fried egg, chili panko 13
MUSSELS
coconut milk, red curry, Kaffir lime, cliantro 14
PORK BELLY TOSTADA
pico de gallo, avocado, ghost pepper mayo, pickled cabbage 12
MAC ‘N CHEESE
smoked pork belly confit, bourbon glaze 10
HOUSE-SMOKED WINGS
maple BBQ, celery & apple slaw 14
CRISPY PORK RIBS
pickled radish, peanuts, cilantro 12
BUTCHERS BOARD
cured meats, spreads, bread 16
CHEESE BOARD
artisanal cheeses
flight of three 12 :: flight of six 24
SALAD
ENDIVE
local blue cheese, hazelnut, radish, chive, mustard dressing 9
MAPLEBROOK FARM BURRATTA
baby arugula, heirloom tomatoes, crispy shallots, vincotto 14
BABY SPINACH
mixed berries, R&G goat cheese, pecans, tarragon vinaigrette 12
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 8
+ grilled chicken 6 :: + grilled salmon 9
MAIN
FAROE ISLAND SALMON
Anson Mills grits, chorizo, apple, frisée, jalapeño gastrique 24
HOUSE-MADE RICOTTA GNOCCHI
corn cream, Maine lobster, asparagus, blistered tomato, tarragon 25
can be prepared vegetarian
SCALLOPS
potato risotto, English peas, radish, bacon-sherry vinaigrette 29
LOCAL FREE-RANGE CHICKEN
potato pancake, baby vegetables, rosemary jus 24
COLORADO LAMB
honey lavender,chanterelles, fingerling confit, frisée 32
FILET MIGNON
8oz filet, blue cheese bread pudding, maple butter, spaghetti squash, shallot demi 38
CAPITOL BURGER
smoked onion mayonnaise, lettuce, tomato, cheese, French fries 14
+ pork belly 5 :: + fried egg 3 :: + Hudson Valley foie gras 9
*all menu items, ingredients and pricing is subject to change based on season and availability.
SNACKS
SARATOGA KETTLE CHIPS
horseradish sour cream .99
HUSHPUPPIES
jalapeño corn fritter, local honey, smoked habañero sea salt 8
CHARRED BRUSSELS SPROUTS
hazelnut, pecorino, grain mustard, honey, chili 9
ROASTED BEETS
herb whipped ricotta, hazelnut sage crumble, micro greens 9
SHAREABLES
MUSSELS
coconut milk, red curry, Kaffir lime, cliantro 14
CRISPY PORK RIBS
pickled radish, peanuts, cilantro 12
MAC ‘N CHEESE
smoked pork belly confit, bourbon glaze 10
HOUSE-SMOKED WINGS
maple BBQ, celery & apple slaw 14
DUCK CONFIT POUTINE
R&G cheese curd, fried egg, chili panko 13
PORK BELLY TOSTADA
pico de gallo, avocado, ghost pepper mayo, pickled cabbage 12
SALADS & MORE
ENDIVE
local blue cheese, hazelnut, radish, chive, mustard dressing 9
MAPLEBROOK FARM BURRATTA
baby arugula, heirloom tomatoes, crispy shallots, vincotto 14
BABY SPINACH
mixed berries, R&G goat cheese, pecans, tarragon vinaigrette 12
TUNA NICOISE
ahi tuna, pea tendrils, asparagus, fingerlings, hard-boiled egg, olives 18
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 8
+ grilled chicken 6 :: + grilled salmon 9
SANDWICHES
served with French f r i e s
CAPITOL BURGER
smoked onion mayonnaise, lettuce, tomato, cheese 14
+ pork belly 5 :: + fried egg 3 :: + Hudson Valley foie gras 9
HOUSE-MADE CORNED BEEF
Gruyere, Brussels sprout sauerkraut, honey mustard, local rye 15
HOUSE-SMOKED TURKEY CLUB
apple smoked bacon, avocado, scallion spread, tomato 14
SPICY LOUISVILLE CHICKEN
house-cured pickles, smoked onion mayo, seasoned fries 14
ROAST PORK
broccoli rabe, aged provolone, pickled peppers, ciabatta 13
GRILLED CHEESE
brie, fig jam, apple relish, arugula, brioche 12
HALF & HALF 17
pair your choice of half sandwich with a soup or salad
HOUSEMADE CORNED BEEF
HOUSE SMOKED TURKEY CLUB
GRILLED CHEESE
ROAST PORK
::
SOUP DU JOUR
CAESAR SALAD
BABY SPINACH
MIXED GREENS
MAIN
FISH TACOS
tempura cod, jicama slaw, aji verde, cilantro-lime crema, mixed greens 14
FAROE ISLAND SALMON
Anson Mills grits, chorizo, apple, frisée, jalapeño gastrique 24
HOUSE-MADE RICOTTA GNOCCHI
corn cream, Maine lobster, asparagus, blistered tomato, tarragon 25
can be prepared vegetarian
STEAK FRITES
chimichurri petite tender, frites, peppadew aioli 18
*all menu items, ingredients and pricing is subject to change based on season and availability.
REFRESHING STARTERS
upon request, whole-grain toast is available; seasonal fruit may be substituted for breakfast potatoes
YOGURT & GRANOLA PARFAIT
choice of berries 8
CEREAL
choice of berries or sliced banana, milk 7
STEEL-CUT OATMEAL
golden raisins, brown sugar, honey, milk 8
PERFECTLY RIPE FRUIT PLATE
Chef’s selection of seasonal fruits & berries 9
RENAISSANCE SIGNATURES
CLASSIC EGGS BENEDICT
hollandaise sauce 14
NEW YORK BENEDICT
smoked salmon, creamed spinach, pumpernickel bagel, béarnaise sauce 16
CLASSIC BUTTERMILK PANCAKES
whipped butter, warm maple syrup 12
HUDSON VALLEY APPLE PANCAKES
New York State maple syrup, butter 13
CLASSICS
TWO EGGS ANY STYLE
acorn squash & fingerling potato hash 12
HOUSE-MADE CORNED BEEF HASH :: 2 EGGS
corned beef & fingerling potato hash, whole-grain mornay 16
VEGETARIAN HASH
two eggs, fingerling potato & acorn squash, scallions, peppadew aioli 13
FARMER’S OMELET
3 farm fresh eggs with a choice of 3: spinach, mushrooms, tomato, peppers, onions, bacon, ham, cheddar, swiss or goat cheese 14
EGG WHITE SCRAMBLE
egg whites, pico de galo, avocado, aji verde 13
WAFFLE
mixed berry compote, whipped butter, local maple syrup 13
French Toast 14. orange ricotta mousse, french toast croissant, blood orange syrup, toasted almonds
SIDES
SINGLE EGG BENEDICT 8
APPLEWOOD SMOKED BACON 6
COUNTRY SAUSAGE 6
ACORN SQUASH & FINGERLING POTATO HASH 5
HOUSE-MADE CORNED BEEF HASH 7
*all menu items, ingredients and pricing is subject to change based on season and availability.
STARTERS
YOGURT & GRANOLA PARFAIT
berries, local honey 8
BURRATTA
Maplebrook Farm’s, baby arugula, heirloom tomatoes, crispy shallots, vincotto 14
BABY SPINACH
mixed berries, R&G goat cheese, toasted pecans, tarragon vinaigrette 12
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 8
+ grilled chicken 6 :: + grilled salmon 9
EGGS & MORE
NEW YORK BENEDICT
smoked salmon, creamed spinach, béarnaise, pumpernickel bagel 16
TWO EGGS ANY STYLE
acorn squash & fingerling potato hash 12
FARMERS OMLETE
three farm-fresh eggs with choice of
spinach :: mushrooms :: tomato :: peppers :: onions :: bacon :: ham :: cheddar :: swiss 15
HUDSON VALLEY APPLE PANCAKE
New York State maple syrup, whipped butter 13
CHOCOLATE BANANA CREAM WAFFLE
chocolate ganache, Bavarian cream, bananas 14
FRENCH TOAST
Orange ricotta mousse, stuffed croissant, blood orange syrup, toasted almonds 14
HOUSE-MADE CORNED BEEF HASH
two eggs, corned beef & fingerling potato hash, whole-grain mornay 16
STEAK ‘N EGGS
chimichurri skirt steak, two eggs, French fries, peppadew aioli 21
IN-BETWEEN
TUNA NICOISE
ahi tuna, pea tendrils, fingerlings, asparagus, hard-boiled egg, olives 18
CAPITOL BURGER
smoked onion mayonnaise, lettuce, tomato, cheese, French fries 14
+ pork belly 5 :: + fried egg 3 :: + Hudson Valley foie gras 9
FAROE ISLAND SALMON
Anson Mills grits, chorizo, apple, frisée, jalapeño gastrique 24
BRUNCH COCKTAILS
BLOOD ORANGE BELLINI :: 10
prosecco, blood orange & house-made simple syrup
THE 518 MIMOSA :: 10
prosecco, Cappelletti, St. Germaine, grapefruit juice
BLOODY MARY :: 10
CORPSE REVIVER #2 :: 10
Bootlegger Gin, Cocchi Americano, triple sec, lemon juice 10
EASY LIVING :: 10
Malibu, maraschino, orange, pineapple & grapefruit juice 10
*all menu items, ingredients and pricing is subject to change based on season and availability.
CHRYSANTHEMUM :: 12
This Benedictine & Apertif based drink was first referenced in Harry Craddocks 1930 Savoy Cocktail Book. This light to palate cocktail has very complex flavors of cocchi americano & absinthe with mild sweetness & fresh citrus oils. This drink will be a warm delight awakening your tastebuds with memories of sunny summer days and fresh flowers
Absinthe, Benedictine, Cocchi Americano, Dolin Dry, Dolin Blanc
ALB SPRITZ :: 12
A lighter, holiday drink using one of our finest indigenous products; Nine Pin Cider. The cider makes an appearance in this festive libation giving it the flavour & mouthfeel of biting into an apple. The bonal gives it an earthy, root flavour creating balance for an unbelievable cocktail during the day or night.
Nine Pin Cider, Bonal, Hudson Valley Apple Cider
JACK ROSE :: 12
This cocktail was a known favourite of author John Steinbeck & is listed in David Emburys 1953 book The Fine Art of Mixing Cocktails as one of the six basic cocktails. Though it can be traced back even further, being referenced in Hemmingway’s 1926 classic novel, The Sun Also Rises, as well as a 1905 edition of the National Police Gazette which credits New Jersey Bartender, Frank J. May as the cocktail’s creator. Ours is made with Harvest spirits applejack, which is located 15 miles south of Albany & created with 100% organic Hudson Valley Apples
Harvest Applejack, Hudson Valley Apple Cider, Grenadine, Lemon Juice
FROSTBITE :: 12
This libation is a variation of the Brandy Alexander Cocktail, with tequila as the main ingredient. You will taste the complexity of the frostbite immediately; bright & sharp notes of the OWL tequila are balanced with the chocolate flavours, all while having a velvety, smooth & creamy finish. OWL tequila is grown, produced & bottled in Jalisco, Mexico; however their home office is based out of Saratoga Springs, NY. Founded in 2015, OWL’s 100% organic production system excludes synthetic fertilizers, pesticides, hormones, & genetically modified organisms.
OWL Tequila, Blue Curacao, White Creme de Cacao, half & half
SMOKED MARASCA MANHATTAN :: 12
A riff off of an old classic with a few twists. Luxardo cherries makes a statement in this cocktail giving an abundance of flavour. The smoked ice cube creates a unique taste to the cocktail that will continue to changes as the ice slowly melts. With these two attributes, this Manhattan will intrigue you with every sip
Black Button Four Grain Bourbon, Antica Carpano Vermouth, Angostura Bitters
DEATHWISH SLIDE :: 12
All cocktail menus must have a place for something smooth & creamy like this delicious libation. Using Deathwish Vodka, you get a taste of some of the strongest coffee around. Add Black Button Bourbon Cream from Rochester NY along with a hint of Frangelico to increase the taste of the coffee. This fascinating combination creates a sweet, decadent after dinner drink
Deathwish Vodka, Black Button Bourbon Cream, Frangelico, Fee Brothers Chocolate Bitters
HOT BUTTERED RUM :: 12
This holiday cocktail may be the oldest in our book as it predates the republic. This cocktail has its roots in Colonial Times when other spirits were not as readily available for their hot toddys or night cap beverages. Using local rum from Albany Distilling Company along with making our own cinnamon butter, this cocktail will be one to drink throughout the cold season.
Quackenbush Amber Rum, Compound Butter, Hudson Valley Apple Cider
PHILADELPHIA CLOVER CLUB :: 12
This fascinating cocktail is a libation that actually can predate prohibition. The name itself is unlike any other for it was named after the men’s club in Philadelphia called “The Clover Club”. The drink dates back to approximately 1896 while the club itself lasted from 1882 to the early 1920’s
Tommy Rotter Gin, Housemade Simple Syrup, Lemon Juice, Raspberry Puree
PUMPKIN PIE
cinnamon waffle, pumpkin gelato, Ironweed bourbon syrup, pecans 8
CAMPFIRE MASON JAR
pot de crème, salted graham cracker, marshmallow 7
CHOCOLATE SPHERE
coffee mousse, nutella, raspberry, pistachio 8
SORBET DU JOUR
Chef inspired daily offering 7