Dinner MenuAvailable Now
|Sunday||05:00PM – 08:30PM|
|Monday||05:00PM – 10:00PM|
|Tuesday||05:00PM – 10:00PM|
|Wednesday||05:00PM – 10:00PM|
|Thursday||05:00PM – 10:00PM|
|Friday||05:00PM – 10:00PM|
|Saturday||05:00PM – 10:00PM|
within ·Open Now (View Available Hours)
Castelvetrano olives in olive oil and lemon, and served warm.
Crispy pork and chicken cracklings with jalapeno hot sauce.
Kennebec potato chips with Laura Chenel goat cheese fondue and olive tapenade.
Chicken liver pâté with cauliflower and carrot pickles, mission fig jam, and crostini.
Fried parmesan risotto balls with anchovy-caper butter, parmesan, and herbs.
Split peas, leeks, smoked ham hocks, potato, and cream.
Grilled Mary’s chicken breast, baby iceberg lettuce, Zoe’s bacon, shaved egg, chow chow, and 1,000 island dressing.
Red quinoa, roasted red beets, golden raisins, red onions, shredded carrots, toasted almonds, arugula, and poppy seed vinaigrette.
Two 5 oz beef patties with American cheese, red onions, shredded lettuce, dill pickles, and 1,000 island dressing.
Veggie burger with sprouted lentil and mushroom patty, arugula, hummus, and olive tapenade on a soft bun.
Grilled chicken breast, dill pickles, red onions, butter lettuce, and blue cheese dressing on a soft bun.
A Dobbs Ferry staple with tomato sauce, red peppers, and braised pork sausage.
Pork and beef meatballs braised in tomato sauce with spaghetti and herbs. Meatballs contain bread crumbs.
Mary’s half chicken brined and roasted, served with Italian sausage, sweet peppers, peperoncini, and crispy fried potatoes in a vinegar-butter sauce.
Brined and smoked Llano Seco pork loin, roasted peaches, toasted bread, pearl onions, arugula, whipped lardo, and apple cider gastrique.
Flat iron steak with marrow butter, potato gratin, parmesan crust, and scallion.