Our weekly dinner series…
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Join us Tomorrow and Thursday as we explore the wonderful ingredients of the Hudson Valley.

Also, next week starting  Tuesday and running all week. We will be introducing our new fall menu. This will be one of the largest menu changes we have made since we opened three years ago. Next week, October 1st through the 4th, we will only be offering 3 price fixed options. The first mimicking our restaurant week format. Three courses with options in each course for $40 per person. Second, is a four Course menu, again with options for $55 per person. Lastly, will be our tasting menu for $75 per person. No options here, however the menu will be derived from our new fall menu and preference requests will be accommodated.

We hope this gives everyone the ability to try as much of the menu as possible and please let us know what you think. Happy Fall to you all and we are very grateful for your continued support.

“From The Hudson Valley with Love”
September 26th and 27th Menu $50

Jarrahdale Squash Soup with smoked maple and apple cider

Roasted Foie Gras with Swiss Chard and malted Parsnip

Hot Smoked Brook Trout with celeriac and horseradish

Warm Apple Pie with sour cream ice cream

Join us next week for our new Fall menu…

Mica Fall 2019
3 courses for $40, 4 courses for $55, 6 courses for $75


Duck Fat Madeline’s with golden raisin chutney

Crispy Savory Donuts with dried fall mushroom and raclette

Fried Broccoli with black cheddar and nori

Crab begniets  with old bay mustard

Chilled East Coast Oysters with shiitake mignonette

Grilled foie Gras with Swisschard and sourdough


Spanish Octopus with potatoes and paprika

A Waldorf Salad of gem lettuce

Crispy Saffron Rice with marinated mussels

A Red Salad of Beets with pumpkin seeds and avocado

Charcoal roasted eggplant with bonito butter and basil

Raw Albacore tuna with smoked jalapeño and peanut

Celery root soup with raw apples and hazelnut

Fresh spaghetti with dried shrimp and garlic butter

Braised Beef Ravioli with melted shallot and goat butter


Pot roasted cauliflower with burgundy truffles

Roast chicken with potato and wild mushrooms

Crispy Salmon with rutabega and lime

Dayboat Scallop Curry with Pumpkin and shellfish

Aged Beef Shortrib with Brussels Sprouts and tallegio

Heritage Pork with cabbage and wheat berries

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