2019 Hudson Valley Restaurant Week
Three Course Pre-Fixe Lunch $22.95

Pumpkin & Goat Cheese Fondue

tempura crusted kabocha squash with herbs, GCF

Charred Edamame

sesame, garlic, ginger, sea salt

The Rarebit

our seasonal take on a classic, think cheesy toast but way better

Chicken Wings

choice of tandoori spiced, classic buffalo, or plum BBQ

Scotch Egg

sausage, soft-boiled egg, our brown sauce

Fattoush Salad

cucumbers, tomatoes, onions, crispy naan, pomegranate molasses dressing

Soup of the Day

please ask your server for details

Smoked Pork Ribs

plum tamarind BBQ & farmers slaw

Endive & Pear

candied walnuts, blue cheese, red wine vinaigrette

DF Breakfast

2 eggs any style, bacon, house made sausage, english muffin, home fries

French Toast

done classically with brioche bread, fresh berries, apple butter

Omelet of the Day

please ask your server for details


house made sausage patty, 2 eggs any way, cheddar, on an english muffin, home fries

Prime Rib Sando

with grilled onions, rarebit cheese sauce, served on a seeded kaiser roll

TRB Burger

8oz, cheddar, special aioli, house cut fries

Fish & Chips

battered hake, house cut fries, house tartar sauce

Shrimp Tacos

lime crema, cabbage slaw, cilantro, cucumber, pickled jalapeños

Chicken Tikka Masala

basmati rice, grilled soft naan, cilantro, yogurt


vegan, chickpea & herb fritter with lemon cabbage salad, tahini sauce, cilantro

Prime Rib

mashed potatoes, gravy, popover, roasted vegetable Add: $15

Chocolate Brownie Cake

whipped cream, powdered sugar, chocolate ice cream

NY Style Pumpkin Cheesecake

graham cracker crust, caramel pecans

Lemon Bar

shortbread crust, lemon curd, strawberries

Root Beer Float

root beer, vanilla ice cream

Scoops of Gelato

vanilla, chocolate

Brunch Cocktail Menu

Upgrade to our Bottoms Up Brunch for $26


Fresh OJ, prosecco

Peach Nectar, prosecco

Lemon Tea Thyme
Tea, thyme, limoncello, prosecco


Luccianna’s Spicy Dirty Bloody Mary
Vodka, housemade bloody mary mix, lime, olives

Bloody Maria
Tequila, house made bloody mary mix, lime, salt

Bloody Bulldog
Gin, bloody mary mix, olive juice, house pickles, olives

draft cocktail

Brooklyn Rosé
Tequila, rosé, peach, grapefruit

Over The Green
Vodka, green chartreuse, lime, cucumber

Chef Evan’s Ginger Pop
Gin, orange, pepper, cardamom – carbonated

White Peach Fuzz
Rye, vermouth blanc, peach aperitif – carbonated


Bottom’s Up Brunch served for 3 hours.