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Chef Denis Whitton’s cooking style is steeped in French tradition with a focus on game and further enhanced by subtle nuances of other cooking techniques. With Farm to table ingredients from local farms, our menu will change as the seasons change to incorporate the bounty of fruit, herbs and vegetables that each season has to offer.

Bar Menu

Bar Menu

Dinner

Small Plates

Large Plates

  • Steak Au Poivre 46

    Black Peppercorn Crusted Dry Aged Prime Shell Steak, House made Shoestring Fries, Haricot Verts, Black Peppercorn Cognac Sauce.

  • Boneless Beef Short Rib Bourguignon 38

    Yukon Whipped Potatoes, Baby Carrots, Peas, Roasted Shallots, Mushrooms, Roasted Tomatoes, Red Wine Sauce

  • Prime Grilled Pork Chop 35

    Bacon Brussel Sprouts, Butternut Squash Apple Puree, Potato Leek Quiche, Caramelized Apple Cognac Sauce

  • Oven Roasted Chicken 30

    Blended Wild Rice, Roasted Fall Root Vegetables, Smoked Tomato Hummus, Wild Mushroom tarragon Dijon Sauce

  • Grilled Atlantic Salmon 32

    Baby Bok choy, Baby carrots, Roast Baby Potatoes, Carrot Ginger broth

  • Pan Seared Branzino 33

    Grilled Asparagus, Yuka Fries, Green Olive Caper Tomato Relish

  • Bacon Wrapped Monkfish 30

    Rutabaga Carrot Puree, Asparagus, Grilled Tomato, Citrus Beurre Blanc

  • Bouillabaisse Provençal Style Fish Stew 34

    Fish Du Jour, Shrimp, Clams, Mussels, Fennel, Tomatoes, Leeks, Garlic Croutons, Rouille

Lunch

Small Plates

Large Plates

Brunch

Saturday: 11:30AM – 2:30PM
Sunday: 11AM – 2:30PM

Small Plates

  • French Toast Bites 13

    Lemon Curd, Chocolate Sauce, Mixed Berry Jam

  • Cheese Fondue for Two 24

    Gruyere, Swiss Cheese, White Wine, Apples, Pears, Carrots, Celery, Sour Dough Bread

  • Oysters Du Jour 18

    Tequila Mignonette

  • Baked French Onion Soup 10

    Gruyere au gratin

  • Warm Frisée aux Lardons Salad 18

    Crispy Pancetta, Poached Egg, Crumbled Roquefort Cheese, Croutons, warm Sherry Vinaigrette

  • Fall Squash Tri Color Salad 13

    Roasted Fall Squash, Dried Cranberries, Pears, Roasted Walnuts, Roquefort Cheese, Balsamic Maple Vinaigrette

  • Grilled Octopus 19

    Squid Ink Risotto, Asparagus, Tomato, Green Pea, Truffle Oil, Parmesan, Garlic Parsley Cream

  • Flatbread Pizza 16

    Smoked Bacon, Caramelized Onions, Leeks, Goat cheese, Crème fraiche

  • P.E.I. Mussels Provençal 16

    Fennel, Tomato, Shallots, Fresh Herbs, Pernod, White Wine

Large Plates

  • Eggs Benedict 19

    Poached Eggs, French Ham, Croissant, Hollandaise Sauce, Potato Cake, Fruit Cup

  • Omelette Du Jour 18

    Baby Greens, House Fries

  • Croque Monsieur 17

    Brioche Grilled Cheese, Ham, Swiss, Bechamel Sauce, House Made Fries, Baby Mixed Greens

  • Croque Madame 19

    Fried Egg, Brioche Grilled Cheese, Ham, Swiss, Bechamel Sauce, House Made Fries, Baby Mixed Greens

  • Grilled Sour dough Tartine Trio 22

    Figs, Ricotta, Arugula, Pine nuts - Tomato, mozzarella, Prosciutto, Pesto - Smoked Salmon, Smashed Avocado, Hard egg

  • Lobster BLT 24

    Lobster, Bacon, Lettuce, Tomato, Fontina, Brioche Toast, House Fries

  • Black Angus Burger 18

    8 oz. Burger, Brioche Bun, Lettuce, Tomato, Onion, Pickle, House Fries

Dessert

  • Pumpkin Maple Bourbon Crème Brulee 12

    French Style Baked Custard with Caramelized Sugar

  • Profiteroles 10

    Pate Choux Pastry Puff Filled with Hazelnut Ice Cream, Covered in Chocolate Fudge Sauce, Topped with Caramelized Hazelnuts.

  • Poached Pear Almond Tart 12

    Served with vanilla gelato

  • Warm Apple Strudel 12

    Puff Pastry, Vanilla Gelato

  • Mixed Berry Pillow 12

    Fried Wonton filled with mixed Berries, Chocolate Sauce, Whipped Cream

  • Cafe Denis 15

    Hot Cappuccino with Baileys & Kahlua

Autumn Sparkill NY
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