Gray Willow 2168 New York 81

Award winning Victoria cheese from McGrath Cheese Company (Hudson, NY) in house made rangoons, pan fried and served with sweet and sour tamarind chutney.

Local Sfoglini pasta with our custom blend of sharp cheddar, gruyere and tilsit cheese. Baked in cast iron with chunks of pepper bacon a fried onion sliver topping.

Extra-large chicken wings tossed in our spicy Jamaican Jerk sauce. Served with celery and roquefort dressing. (More of a traditionalist with your wings? Substitute Spicy Buffalo Sauce at no additional charge)

with shaved parmesan.

with garlic crouton and melted gruyere cheese.

tossed in sweet Thai chili sauce. Served over Asian slaw topped with jalapeno and picked red onions.

Braised lamb shank over creamy cheddar cheese polenta, with root vegetables and demi-glace.

Extra-large chicken wings tossed in our spicy Jamaican Jerk sauce. Served with celery and roquefort dressing. (More of a traditionalist with your wings? Substitute Spicy Buffalo Sauce at no additional charge)

Extra-large chicken wings tossed in our spicy Jamaican Jerk sauce. Served with celery and roquefort dressing. (More of a traditionalist with your wings? Substitute Spicy Buffalo Sauce at no additional charge)

Traditional handmade German lye dipped fresh baked pretzel with our stout cheese and onion dip.

Parmesan panko coated hard boiled egg whites, deep fried then topped with spicy garlic aioli yolks and chopped chives.

Award winning Victoria cheese from McGrath Cheese Company (Hudson, NY) in house made rangoons, pan fried and served with sweet and sour tamarind chutney.

Hand cut french fries topped with caramelized onion demi and stout cheese.

Locally baked crusty bread (See & Be Kitchen, Cairo, NY) served with B. Powell Apiary Honey (Earlton, NY) butter.

Brined airline chicken breast cooked under a brick and over our open flame char broiler. Served sliced with pesto verde over garlic mashed red potatoes.

Local Sfoglini pasta with our custom blend of sharp cheddar, gruyere and tilsit cheese. Baked in cast iron with chunks of pepper bacon a fried onion sliver topping.

Griddle fried German meat patty on a pretzel bun with melted caraway tilsit cheese (Harpersfield Cheese, Jefferson, NY), sweet and sour red cabbage, and whole grain mustard. Served with our hand cut fries.

Herb and cheese chicken fritter stacked with our house made Belgian waffles. Served with Jourdins (Hannacroix, NY) local maple syrup demi for dipping.

Known as Picanha in Brazilian steak houses, ours is dry rubbed and char-grilled to your desired doneness. Sliced over toasted french bread and topped with our caramelized garlic butter. Served with hand cut fries. 28

Butter toasted french bread layered with grilled eggplant, zucchini, peppers, and caramelized onions. Spread with pesto infused goat cheese and served with hand cut fries.

Char grilled Faroe Island salmon fillet basted with our roasted garlic and local honey syrup served over herbed jasmine rice.

Louisiana inspired “slow and low” gumbo with andouille sausage and Fossil Farms (Boonton, NJ) free range white rabbit. Served over steamed jasmine rice.

Roasted yellow turnips, baby arugula, creamy brie, and spicy pecans. Dressed with local cider pomegranate vinaigrette.

Half pound custom blend of chuck and pork belly char grilled and served on a brioche roll with lettuce, tomato and hand cut fries. 20.99 Additional toppings available: Beer Cheese, Pepper Bacon, or Cheese (American, Cheddar, Gruyere, Tilsit) 2.00 each

Iceberg wedge with oven roasted tomatoes, pepper bacon, fried onion slivers and roquefort dressing.

Marshmallows, graham crackers and Hershey’s chocolate for make your own smores.

Local apples and fresh cranberries baked in a mini cast iron skillet with puff pastry crust and brown sugar butter crumble. Topped with vanilla ice cream.

Layers of milk, dark and white chocolate mousse.

side of grilled eggplant, zucchini, peppers, and caramelized onions.

Gray hat with adjustable slider and embroidered logo.

T-Shirts available in an array of colors. Call 518-731-2000 for availability.