Chefs Alex Dill Anthony Gargano created a menu that emphasizes Mediterranean regional fare and friends and family coming together through the lens of the Catskills’ local and seasonal ingredients.   The pasta program with weekly specials and the new Roman pizza celebrate the flavors of Italy.  The Babaganoush, Beet Tahina and Goat Cheese Tzaziki mezzes evoke the Mediterranean.  Blue Crab Dip with Smoked Trout Roe and Blue Fin Tuna Crudo use local ingredients to evoke Spanish Tapas. The Whole Fish, Honey Roast Chicken and Tomahawk program make sharing a must.  Thouroughly enjoyable with their thoughtful but unfussy wine list and superb craft cocktails served by their attentive wait staff and it is the place to gather for any occasion.

The second floor of the restaurant is perfect for large or private parties.  A grand fireplace and banquette seating provide a warm and elevated ambience.