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
5p-10p (Mo – Fr) :: 4p – 10p (Sa & Su)
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
WILD MUSHROOM TOAST
9-grain bread, mustard greens, local goat cheese, sherry vinaigrette 9
HARICOT VERT SALAD
strawberries, R&G feta cheese, almonds, green goddess 8
ARTICHOKE FRITO
preserved lemon, parsley, pecorino, pink peppercorn aioli 9
SHAREABLES
ROASTED CAULIFLOWER
hummus, minted yogurt, tamarind, sumac, sunflower seeds 14
BUTTERMILK FRIED OYSTERS
tomatillo salsa, fresno pepper aioli, hot honey 14
LOBSTER MAC ‘N CHEESE
campanelle pasta, Maine lobster, tarragon breadcrumb 10
WINGS
Thai chili, sesame slaw, crispy wonton, toasted cashews 14
CRISPY PORK RIBS
pickled radish, peanuts, cilantro 12
BUTCHER’S BOARD
cured meats, spreads, bread 16
CHEESE BOARD
artisanal cheeses
flight of three 12 :: flight of six 24
SALAD
ZUCCHINI NOODLE
red cabbage, crispy lo mein noodle, peanuts, sesame ginger vinaigrette 12
FARRO SALAD
shaved asparagus, snap peas, whipped ricotta, pine nuts, truffle-honey vinaigrette 12
SPINACH BERRY SALAD
mixed berries, R&G goat cheese, pecans, tarragon vinaigrette 12
BURRATA
shaved brussels, peas, pickled pearl onions, pecorino, pangrattato 14
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 10
+ grilled chicken 6 :: + grilled shrimp 8:: + grilled salmon 9
MAIN
FAROE ISLAND SALMON
Ancient grains, Tuscan kale, tomato basil jam 24
CRISPY RAINBOW TROUT
roasted new potato salad, sweet pea pure, saffron aioli 21
MEYER LEMON RAVIOLI
butter poached Maine lobster, sea beans, heirloom tomato 28
can be prepared vegetarian
HUDSON VALLEY DUCK BREAST
squash puree, fennel, maitake mushrooms, arugula 29
PORK MILANESE
breaded duroc pork chop, baby arugula, burrata, cherry pepper demi 32
LOCAL FREE-RANGE CHICKEN
cinnamon and chipotle rubbed, bacon braised collard greens, creamy grits, tangy chicken jus 24
COLORADO LAMB
honey lavender, shanterelles, fingerling potato confit, frisee 36
BRAISED BONE-IN BEEF SHORT RIB
truffle parmesan steak fries, grilled brocollini, red wine demi 29
CAPITOL BURGER
smoked onion mayonnaise, lettuce, tomato, cheese, French fries 15
+ fried egg 3 :: + pork belly 5 :: + Hudson Valley foie gras 9
8OZ CENTER CUT FILET 32 or 16OZ DRY-AGED CENTER CUT NY STRIP 5
CHOOSE ONE:
rosemary demi :: shallot demi
CHOOSE MANY:
+3 :: asparagus, broccolini, maitake
+4 :: celery root mash, cheese grits, truffle parmesan steak fries, creamed spinach gratin
+12 :: Lobster Mac ‘N Cheese
*all menu items, ingredients and pricing are subject to change based on season and availability.
11a – 5p (Mo – Fr)
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
HARICOT VERT SALAD
strawberries, R&G feta cheese, almonds, green goddess 8
ARTICHOKE FRITO
preserved lemon, parsley, pecorino, pink peppercorn aioli 9
SHAREABLES
ROASTED CAULIFLOWER
hummus, minted yogurt, tamarind, sumac, sunflower seeds 14
LOBSTER MAC ‘N CHEESE
campanelle pasta, Maine lobster, tarragon breadcrumb 14
CRISPY PORK RIBS
pickled radish, peanuts, cilantro 12
WINGS
Thai chili, sesame slaw, wonton crisps, toasted cashews 12
BUTTERMILK FRIED OYSTERS
tomatillo salsa, fresno pepper aioli, hot honey 14
STREET CORN AVOCADO TOAST
9 grain bread , cotija cheese, fresno aioli, mixed greens, 14 +3 frieg egg
SALADS & MORE
ZUCCHINI NOODLE
red cabbage, crispy lo mein noodle, peanuts, sesame ginger vinaigrette 12
FARRO SALAD
shaved asparagus, snap peas, whipped ricotta, pine nuts, truffle-honey vinaigrette 12
SPINACH BERRY SALAD
mixed berries, R&G goat cheese, pecans, tarragon vinaigrette 12
BURRATA
shaved Brussels, peas, pickled pearl onions, pecorino, pangrattato 14
TUNA NICOISE
ahi tuna, pea tendrils, asparagus, fingerlings, hard-boiled egg, olives 18
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 10
+ grilled chicken 6 :: + grilled shrimp 8 ::+grilled salmon 9
SANDWICHES
served with French fries
HOUSE-MADE PASTRAMI
smoked mozzarella, sauce gribiche, rye 15
HOUSE-SMOKED TURKEY CLUB
apple smoked bacon, avocado, scallion spread, tomato, ciabatta 14
SMOKED SALMON SANDWICH
bibb lettuce, tomato, hard boiled egg, caper-dill spread, sliced brioche 15
BANH MI
spicy pork tenderloin, sesame aioli, pickled daikon & carrots, cilantro, baguette 14
BEEF SHORT RIB SANDWICH
“Bobby’s Got the Blues” blue cheese, horseradish sour cream, buttermilk fried onions 14
CRISPY HOT CHICKEN SANDWICH
house-made pickles, hot sauce, ranch, bibb lettuce, brioche bun 14
CAPITOL BURGER
Highland Hollow dry-aged sirloin beef, smoked onion mayonnaise, lettuce, tomato, cheese 15
+ fried egg 3 :: + pork belly 5 :: + Hudson Valley foie gras 9
HALF & HALF 17
pair your choice of half sandwich with a soup or salad
HOUSE-MADE PASTRAMI
HOUSE SMOKED TURKEY CLUB
SMOKED SALMON SANDWICH
::
SOUP DU JOUR
CAESAR SALAD
BABY SPINACH
MIXED GREENS
::
MAIN
GRILLED SHRIMP TACOS
charred jalapeno & pineapple slaw, pico de gallo, mixed green salad 14
FAROE ISLAND SALMON
ancient grains, Tuscan kale, tomato-basil jam 24
MEYER LEMON RAVIOLI
butter poached Maine lobster, sea beans, heirloom tomato 28
*can be prepared vegetarian
STEAK FRITES
grilled mojo marinated beef petite tender, yucca fries, aji verde 18
*all menu items, ingredients and pricing are subject to change based on season and availability.
6:30a-11a (Mo – Sa) :: 7a – 11a (Su)
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 PASTRAMI HASH :: 2 EGGS
corned beef & fingerling
FARMER’S OMELETTE
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 gallo, avocado, aji verde 13
WAFFLE
mixed berry compote, whipped butter, local maple syrup 13
SIDES
SINGLE EGG BENEDICT 8
SINGLE NEW YORK EGG BENEDICT 10
APPLEWOOD SMOKED BACON 6
COUNTRY SAUSAGE 6
BABY YUKON POTATO HASH 5
HOUSE-MADE PASTRAMI HASH 7
*all menu items, ingredients and pricing are subject to change based on season and availability.
11a – 4p (Sa & Su)
STARTERS
YOGURT & GRANOLA PARFAIT
berries, local honey 8
ZUCCHINI NOODLE
red cabbage, crispy lo mein noodle, peanuts, sesame ginger vinaigrette 12
FARRO SALAD
shaved asparagus, snap peas, whipped ricotta, pine nuts, truffle-honey vinaigrette 12
BURRATA
shaved brussels, peas, pickled pearl onions, pecorino, pangrattato 14
BABY SPINACH
mixed berries, R&G goat cheese, toasted pecans, tarragon vinaigrette 12
THE “W” CAESAR
romaine, radicchio, parmesan crisps, roasted garlic croutons 10
+ grilled chicken 6 :: +grilled shrimp 8 :: + grilled salmon 9
EGGS & MORE
LOBSTER BENEDICT
butter poached Maine lobster, buttermilk biscuit, baby spinach, smoked paprika hollandaise 18
TWO EGGS ANY STYLE
baby Yukon potato hash 12
FARMERS OMELET
three farm-fresh eggs with choice of
spinach :: mushrooms :: tomato :: peppers :: onions :: bacon :: ham :: cheddar :: swiss 15
OATMEAL PANCAKES
blackberry mascarpone, brown sugar, granola 13
WILD MUSHROOM & GOAT CHEESE STRATTA
golden beets, field greens, raspberry emulsion 14
HOUSE-MADE PASTRAMI HASH
two eggs, corned beef & fingerling potato hash, whole-grain mustard mornay 16
STEAK ‘N EGGS
chimichurri skirt steak, two eggs, French fries, peppadew aioli 21
IN-BETWEEN
TUNA NICOISE
ahi tuna, pea tendrils, fingerling potatoes, asparagus, hard-boiled egg, olives 18
SMOKED SALMON SANDWICH
bibb lettuce, tomato, hard boiled egg, caper-dill spread, sliced brioche 15
CAPITOL BURGER
smoked onion mayonnaise, lettuce, tomato, cheese, French fries 15
+ fried egg 3 :: + pork belly 5 :: + Hudson Valley foie gras 9
BRUNCH COCKTAILS
COCO BREW :: 10
Pride vodka, Kalani coconut rum liqueur, Godiva liqueur, espresso
THE SPRITZ :: 10
Brooklyn gin, Pamplemousse grapefruit liqueur, Chareau aloe liqueur, grapefruit bitters, tonic
BLOODY MARY :: 10
IRISH BREAKFAST:: 10
Prize Fighter, Earl Grey tea syrup, lemon juice, raspberry preserves
EASY LIVING :: 10
Malibu, maraschino, orange, pineapple & grapefruit juice
*all menu items, ingredients and pricing are subject to change based on season and availability.
CAIPIRIJITO:: 12
It’s not a Mojito. It’s not a Caipirinha. It’s a Caipirijito! This hybrid cocktail takes the best of both worlds and blends them together, adding delicate notes of rose and mint for a beautiful sunny day sipper.
Avuà Jequitiba Rosa Cachaça, Wild Moon Rose Liqueur, Lime Juice, Sugar, mint, Polynesian Kiss Bitters, Soda
HIP HOP ANONYMOUS :: 12
Legend has it that tequila was originally discovered by a rabbit living in a Mexican agave field. We took that concept and ran with it (and threw in an Adam Sandler line just for good measure) to bring you a tequila and carrot cocktail perfect for the season.
OWL Tequila, Barrow’s Intense Ginger Liqueur, Patrón Citrónge Mango, Lime Juice, Carrot Juice, Celery Bitters
AROUND THE WORLD IN 80 DAYS:: 14
If you have a love for travel, literature and Manhattans this is the cocktail for you. Inspired by Jules Verne’s classic tale of adventure abound, “Around the World” will take you on a spirited journey from first sip to last.
Taconic Bourbon, Amaro Bassano Nardini, Kornan Swedish Punsch, Angostura Bitters, House-made Smoke Applewood Tincture
THIS IS THE END :: 15
The newest addition to our ever-growing collection of spirits behind Wellington’s Bar is Sotol. A desert pseudo-cousin to tequila and mezcal, its name actually means “little spoon” due to the historic use of the leaves. This cocktail is complex, herbaceous and contemplative. This is the end…beautiful friend…the end.
Bootlegger El Coyote Sotol Chihuahua, Luxardo Maraschino, Green Chartreuse, Lime Juice, Egg White
GUANABANA DAIQUIRI :: 12
One of the great things about classic cocktails is the ability to adapt, modify and enhance what we already know has stood the test of time. Taking the delicious simplicity of the Cuban-born daiquiri and the layered fruitiness of Guanabana provides an updated tikki-style favorite that will leave your palate to decifer hints of strawberry, pineapple, citrus and coconut.
Kirk and Sweeney 12yr Aged Rum, Guanabana Liqueur, Lime Juice, Angostura bitters
GIMLET SPARKLER :: 12
Refreshingly cool and wickedly delicious are all we can say about this seasonal bubbly cocktail. It will make the walk up the State St. hill no sweat!
Bootlegger Gin, Lime Juice, Fresh Cucumber and Basil, Prosecco
CITRUS CAKE
rosemary gelato, grapefruit, EVOO, maldon sea salt 8
CAMPFIRE MASON JAR
pot de crème, salted graham cracker, marshmallow 7
CHURRO
horchata ice cream, chocolate, caramel, popcorn 9
SORBET DU JOUR
Chef inspired daily offering 7
CHEESECAKE MACHISMO
Featured cheesecake of the day 9