The Village HouseThe AbbeyThe Painted Lady

Dining

Dining Information

Gluten Free Dining Menu

amazing steak at the belfry inn & bistro

STARTERS

                    

                                                                           

Iceberg Wedge Salad     12

Bacon Lardons, Blue Cheese, Marinated Tomatoes

 

  

Fried Point Judith Calamari    14

Pickled Peppers, Tarragon Aioli, Citrus

 

Local Greens Salad    11

Shaved Vegetables, Aged Sherry Vinaigrette

 

Gathering of Cheeses   14

Flavors of the Season

 

Sautéed PEI Mussels    14

Chardonnay Herb Broth, Grilled Baguette

 

Sirloin Carpaccio    14

Pineland Farm Beef, Truffle Aioli, Shaved Grana Padana

 

Cucumber Melon Gazpacho    10

Crispy Parsnips

 

Yellowfin Tuna and Watermelon Sashimi   14

Ginger Soy Vinaigrette, Napa Cabbage Slaw

 

Hudson Valley Foie Gras    19

 Caramel Apple

 

     LIGHTER FARE

  

Pineland Farms Hanger Steak Frites    24

Truffle Aioli, Arugula

 

Atlantic Salmon Salad     22

Organic Greens, Lemon Caper Butter

 

Grilled Bistro Burger   13

 Vine Ripe Tomato, Lettuce, Bermuda Onion, Choice of: Cheddar, Goat or Blue Cheese.

 

Bistro Statler Chicken Breast   21

Herb Roasted Potatoes, Pancetta Jus

 

Fish and Chips   18

Fried Day Boat Cod, Garden Slaw

Grain Mustard Aioli

 

Classic Caesar Salad    11

Romaine, Parmesan, Cured Anchovy

Add Grilled Chicken   16

Add Grilled Steak   19

Add Grilled Gulf Shrimp   19

 

ENTREES

 

Lemongrass Poached Chatham Codfish            29

Fennel Citrus Broth, Confit Fingerling Potatoes, Asparagus

  

Seared Long Island Duck Breast          31

Purple Potato Hash, Roasted Beets, Vanilla Chestnut Demi Glaze

 

Pan Seared Atlantic Salmon          27

Spring Pea Flan, Shitake Ginger Vinaigrette, Baby Bok Choy

 

 Spiced Rubbed Bone in Pork Chop          28

Polenta, Sautéed Greens, Cherry Balsamic Reduction

 

Butter Poached Local Lobster          Market Price

Roasted Corn Succotash, Baby Potatoes

 

Pan Seared All Natural Filet Mignon          38

Braised Shallot Mashed Potatoes, Baby Carrots, Asparagus, Foie Gras Sauce

 

Grilled Polenta Three Ways          22

Roasted Corn, Spinach and Red Pepper Polenta,

 Red Wine Beet Sauce, Broccoli Rabe

  

Pan Seared Local Sea Scallops                   31

Lemon Zest Mashed Potatoes, Brussels Sprouts, Pancetta Buerre Blanc

 

We pride ourselves on using only the Seasons best ingredients.

 For parties of six or more a twenty percent (20%) gratuity is added.

 

 

Executive Chef Benjamin Porter

 

 

*Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions. Please tell your server if anyone in your party has a food allergy.

 

 

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ENTREES

Georges Bank Flounder      31
Local Sandwich Lobster, Spring Peas, Quinoa

Grilled Block Island Swordfish     29
Tomatoes Sofritto, Avocado Cilantro Rice, Charred Squashes

Pan Seared Filet of Rainbow Trout”Amandine”     28
Lemon Caper Buerre Blanc, French Beans, Creamy Maine Potatoes

Wolfes Neck Farms Ribeye of all Natural Beef    38
Blue Cheese Whipped Potatoes, Tian of Roasted Spring Vegetables, Red Wine Jus
Add Pan Seared Hudson Valley Foie Gras to your Ribeye Steak      14

Our Signature Long Island Duck Confit     28  
Country Style Lentils, Spring Dug Parsnips, Crispy Duck Fries

Center Cut Berkshire Pork Loin Chop     27
Sour Apple”Sauce”, Roasted Garlic Polenta, Bacon Wrapped Asparagus

ADDITIONS

Spring Vegetable Sautee    6

Creamy Blue Cheese Whipped Potatoes   7

Bacon Wrapped Asparagus    8

Roasted Garlic Polenta    6

Avocado Cilantro Rice    6

French Beans, Shallots, Almonds, Fresh Butter    6


Executive Chef Benjamin Porter