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845.279.5011

Dinner Menu

It is always best if we know that you will be joining us for dinner. Please consider making a reservation.
You can easily call us at 845-279-5011, email us at info@archrestaurant.com or use the Open Table link.

 

Our specials change seasonally and daily. We are happy to prepare custom vegetarian and gluten free options.

Kindly let our staff know of any food allergies or dietary restrictions.

We do ask that you dress in Business / Country Club Casual attire. Thank you for your understanding.

Starters

Un Voyage à Travers mon Voyage

(a trip through my journey)

Escargot de Bourgogne

Herbed garlic butter

Artichaut

Long stem artichokes, Meyer lemon aioli, crispy Parmigiano Reggiano, crispy garlic

Gravlax

House cured salmon, pickled red onion, capers, cucumber

Pieuvre

Marinated sous vide octopus, celery root passato, broccoli rabe puree

Caesar

Garlic butter croutons, Parmigiano Reggiano, local little gems

Soufflé au Fromage

Gruyere cheese soufflé

Prime Beef Tartare

Black truffle aioli, minced shallots, crispy capers, crispy truffles, toast points

Croquettes de Pommes de Terre

Potato croquettes, Meyer lemon aioli, grated Parmigiano Reggiano, crispy truffle

Gateau au Crabe et au Homard

Lump crab, lobster meat, lemon caper aioli, chili crunch, local micro greens

La Salade de L'Arch

Wild arugula, kale, dried cherries, smoked apricot, candied nuts, goat cheese, mustard seed vinaigrette

Main

Fait avec Amour

(made with love)

Poisson du Jour

Market fish, burnt broccoli rabe, celery root passato, charred lemon vinaigrette

Duck à L'Orange

Half duck, orange glaze

Train de Côte

Braised short ribs, creamy polenta, demi-glaze, citrus gremolata

Risotto au Homard

Saffron-infused, English peas, butter-poached lobster tail

Poulet

Crispy skin Frenched breast, Pave potato, wild mushroom demi-glaze

Prime Beef Wellington

Bordelaise

Du Grill

Served à la Carte

Petit Filet Mignon

Porterhouse for Two

40 oz

Dry Aged NY Strip

15 Oz

Pasta

Toutes les Pâtes Faites Maison

(all pasta made in-house)

Agnolotti

Wild mushrooms, Parmigiano Reggiano, garlic, black truffle burro fuso

Sides

Burnt Broccoli Rabe

Pave Potato

Creamy Polenta

Roasted Wild Mushrooms

Dessert

Vanilla Bean Crème Brûlée

Tableside Sabayon for Two

Seasonal fruit

Soufflé

Grand Mariner, Chocolate or Raspberry

served with crème Anglaise

Casarecce

Fenel sausage, braised kale, garlic breadcrumbs, fennel pollen

Menu subject to change.

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