Appetizers

braised lamb neck served with sardinian fregula, braised black eyed peas, 

Chianti Ristorante’s house-made smoked ricotta

Chef Fabrizio Bazzani - Chiante Il Ristorante

pan seared carolina crab cake, cream corn, 
lemon dill pearls, herb oil
Chef Patrick Curley 

grilled octopus, slow cooked white beans, kale, crispy prosciutto, 
preserved lemon vinaigrette
Chef Jeffrey Rayno | Fish at 30 Lake


Entrees


seared diver scallop, sweet corn puree, pickled vegetable, chorizo

Brian Bowden - Sperry's Restaurant

miss sydney's glazed doughnut pick 6 bloody mary sliders with 

white cheddar mayo and whipple's ketch-it-up

Chef AJ - Executive Chef of Swifty's Restaurant Group/ Owner/Operator Miss Sydney's Secret Recipes

beer can brined pork belly with sage and molasses marinade, summer peach 

and basil compte, lemon curd, warm cornbread pancake

Chef Tracey Kwiecien - Angelo's Prime Bar & Grill

the eggplant

Chef Danny Petrosino - Osteria Danny

roasted shallot maple glazed duck confit served over a bacon chive sharp 

cheddar potato croquette accompanied by spiced butternut squash

Chef Scott Ringwood- Lake Ridge Restaurant

sliced prime delmonico, roasted garlic whipped potatoes, honey thyme 
glazed heirloom carrots, creamy horseradish sauce
 

Chef Jason Saunders - Prime at Saratoga National

burrata "casunzei" beet pasta filled with burrata, 

basil pea pesto, poppy seed bechamela

Chef Frank Tardio - Angelo's Tavolo


Dessert

apple split - cinnamon and honey roasted apples, brown sugar spice cake, 

apple cider ice cream, sea salted caramel, roasted pecan crumble

Chef Vivian Brammer - Prime at Saratoga National

pumpkin tart on baklava crust with a spiced whipped cream

Ella Golding Montelone, Baker & Cake Designer - Butter & Sugar Company

Bourbon Pumpkin Cheesecake bar with a ginger shortbread crust topped with a spiced ganache and whipped cream

Jennifer Gates - Putnam Market

 


 

Spirit Tastings from High Rock Distillery



High Rock Distillery Margarita

 

High Rock Vodka - Distilled from 100% locally grown corn from Upstate New York Farms and sourced with pure spring water. Taste the smooth texture and unique flavor that only High Rock Distillery can bring. Straight or on the rocks will work just fine.

Sweet Tea Shine

Saratoga Shine - Our moonshine isn't made in the back woods, but it is made with the same rebel spirit as two farm raised boys. This moonshine has been distilled using 100% locally grown grains and pure spring water. Drink straight or check out our "tested" ways to mix.

Pepper Shine Margarita

Pepper Shine - We wanted a spicier Bloody Mary, period. So we infused our Saratoga Shine with every hot pepper we could grow ourselves (Serano, Peblano, Jalapeno, Chipotle and Habanero). Experiment with this fresh tasting spirit and bring out the spirited creativity in yourself. Research is arduous sometimes.


Wines Provided Courtesy of DeCrescente Distributors


Cavazza Pino Grigio


Old Soul Pinot Noir



Big Mouth Chardonnay, Cabernet & Shiraz