Bistro 52 2425 NY-52

Crumble skwarki, fried shallots, wild mushroom duxelles, pickled onion, fresh grated parmesan and a horseradish crema

Plain, Mild, Hot, Sweet & Sour Korean, Blueberry Sriracha, Truffle Parmesan Garlic, Lemon Pepper, House Maple BBQ

Baja beer battered halibut, purple slaw, smoky chipotle aioli and cilantro lime corn salsa

Aged white cheddar, caramelized onion bacon jam, garlic aioli and boston lettuce on brioche

Ricotta, mozzarella, edamame, roasted asparagus, lemon, jalapeno crema (V, CBVN)

Grilled organic peaches, prosciutto crudo, whipped lemon ricotta, baby arugula, blistered heirloom cherry tomatoes

Half Dozen Blue Point, HM cocktail sauce, horseradish, mignonette, lemon

Chilled butter-poached Maine lobster, house-made cocktail sauce (GF, DF)

4 Massive cold poached tiger shrimp, house-made cocktail sauce (GF, DF)

Marinated ahi tuna, fresh avocado mousse, pickled mustard asian cucumbers, ponzu vinaigrette (GF, DF)

Celeriac remoulade, sweet chili & sriracha aioli (GF, CBDF)

Cherry peppers, lime, roasted garlic lemon marinara

Manila clams, cured Spanish chorizo, shallots, roasted garlic, saffron, fresh squeezed lemon juice, finished with crisp Sauvignon Blanc, utilizing the rich smoky chorizo fat to build a complex broth, then finished with cold butter to create a silky emulsification. Served with a side baguette.

Parmesan praline, fried parsnip, horseradish creme

Arrabbiata puree, roasted heirloom tomato, basil pesto, pickled onions, focaccia cracker

Hot honey, smoked bacon lardons, crispy onions, roasted garlic aioli

Ricotta, mozzarella, edamame, roasted asparagus, lemon, jalapeno crema (V, CBVN)

Aged white cheddar, caramelized onion bacon jam, garlic aioli and boston lettuce on brioche

Caramelized Onions, boston lettuce, tomato jam, smoked bacon, brioche

Crumble skwarki, fried shallots, wild mushroom duxelles, pickled onion, fresh grated parmesan and a horseradish crema

Slow-smoked Berkshire pork lollipops finished with a savory-sweet bourbon and charred passionfruit reduction. Rich, tender and perfectly balanced with notes of smoke, caramelized fruit, and bourbon.

Baby romaine, egg yolk, sourdough croutons, truffle parm dressing, shaved parmesan (Add: 8oz Blackened Chicken $12, 4oz Salmon $12, 3 Colossal Shrimp $14, 4oz Steak $14)

Mixed greens, purple cabbage, crispy shallots, mandarin, almonds, ginger soy vinaigrette

Baby Gem Lettuce, Smoky Lardons, Heirloom Tomatoes, Crumbled Egg, Roquefort Dressing

Candied walnuts, spinach, lemon vinaigrette (V,GF)

Sweet Jumbo Crab Meat on top of Endive Leaves, Frisée, Crisp Finely Shredded Granny Smith Apples, Diced Shallots with a Meyer Lemon Vinaigrette. Served with a side baguette.

Wagyu beef, aged white cheddar, bacon jam, garlic aioli, brioche, fries

Faroe Island salmon, mediterranean vegetables, black beluga lentils, lemon dill tzatziki

Hand-cut pappardelle, red wine, heirloom tomato, lemon ricotta

Cipollini Onions, Bacon, King Trumpet Mushrooms, Greens, Pomme Purée

NY Strip, house fries, Brandy peppercorn sauce

Frisee, tomato confit, shaved parmesan

Pan-seared tuna served with a vibrant sauce vierge of olives, capers, confit tomatoes, and roasted local sweet corn. Accompanied by Tuscan peewee potatoes and finished with a lemon beurre blanc.

Six-hour braised short ribs finished with a caramelized pistachio crust. A luxurious comfort dish featuring tender beef slowly cooked in port wine and veal demi-glace, creating a rich, velvety sauce with balanced sweetness and depth. Served with horseradish mashed potatoes, charred broccoli, and pickled shallots.

A savory, plant-based patty made with mashed black beans, spices, and grains, topped with fresh vegetables and smoky chipotle mayo on a toasted bun.

Sweet Jumbo Crab Meat on top of Endive Leaves, Frisée, Crisp Finely Shredded Granny Smith Apples, Diced Shallots with a Meyer Lemon Vinaigrette. Served with a side baguette.

Baby romaine, egg yolk, sourdough croutons, truffle parm dressing, shaved parmesan (Add: 8oz Blackened Chicken $12, 4oz Salmon $12, 3 Colossal Shrimp $14, 4oz Steak $14)

Candied walnuts, spinach, lemon vinaigrette (V,GF)

Fresh grilled tuna on the top of field greens, green beans, potatoes, onions, anchovies, crumbled egg, tomato confit and French red wine vinaigrette

Chicory salad with warm bacon and shallot, with a soft poached egg and crispy shallot.

Zucchini ribbons, red onion, asparagus, carrots, almonds, Moroccan tomato sauce.

Baby Gem Lettuce, Smoky Lardons, Heirloom Tomatoes, Crumbled Egg, Roquefort Dressing

Grilled organic peaches, prosciutto crudo, whipped lemon ricotta, baby arugula, blistered heirloom cherry tomatoes

Ricotta, mozzarella, edamame, roasted asparagus, lemon, jalapeno crema (V, CBVN)

Toasted sourdough, jambon de Paris, bechamel sauce, over-easy egg. Served with a side of maison salad.

Gooey, delicious pressed wagyu melt, combining the savory elements of a burger with the crispiness of a panini

Slow-braised, shredded beef short ribs, sweet, caramelized onions & melty rich aged sharp white cheddar, all pressed inside buttery, crisp artisanal bread with a side of warm au jus for dipping.

Toasted ciabatta, sliced turkey, fresh mozzarella, kale pesto

Kettle chips, cole slaw, half sour pickle

Wagyu beef, aged white cheddar, bacon jam, garlic aioli, brioche, fries

Thick-cut artisanal bacon, ripe heirloom tomatoes, fresh butter lettuce, roasted garlic basil aioli on toasted thick-sliced sourdough bread accompanied with House Fries

A savory, plant-based patty made with mashed black beans, spices, and grains, topped with fresh vegetables and smoky chipotle mayo on a toasted bun.

Vanilla bourbon and chocolate gelato topped with fresh whipped cream and seasonal berries

Warm local Fishkill Farms apple cider donuts served with a scoop of ice cream and finished with a rich, concentrated apple cider glaze.

Tender pieces of braised chicken with mushrooms in a light, flaky puff pastry shell, finished in a rich, creamy Velouté sauce.

Fresh lemon sole dipped in melted butter, coated in a fine brioche crumble, then baked until golden brown. Served alongside noisette potatoes and green beans with a rich béarnaise sauce.

A butcher’s cut of flank steak served with grilled asparagus, whipped potatoes and a rich Bordelaise sauce.