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.