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Restaurant Lunch Menu

Lighter Fare

FLX Poutine- Hand cut crisp pomme frittes with grapevine smoked salt, Cabernet Sauvignon caramelized onions, cheese curds, Cabernet demi-glace “gravy”.   $12.   Add smoked pulled pork - $4

Local Cheese Board - Four local cheese selections, warm artisan baguette, balsamic bacon jam, Prosciutto Di Parma, hot pickled onion, Adriatic fig jam, country olive mélange.  $14

Brie En Croute – French Brie in puff pastry, Adriatic fig jam. Medjool dates, Prosciutto Di Parma, flatbread crackers, balsamic reduction. $14.5

Spinach & Artichoke Arancini- Creamy spinach & artichoke nestled inside red wine risotto, panko crusted and deep fried (3) served with a balsamic lemon aioli.  $13.5

Cayuga Caviar - Pickled Bean, vegetable, & corn relish. Served with house made corn tortilla crisps.  $9.


Chardonnay Asparagus - $6 cup    $7.5 bowl

Butternut Squash Bisque - Chef’s Signature   $6 cup   $7.5 bowl

French Onion - $6cup   $7.5 bowl

Entrée Salads

Heirloom Caprese- Lightly grilled slices of heirloom tomato, topped chiffonade sweet basil, burrata, drizzled with a sweet balsamic reduction and Stony Brook pepitas.   $14.

Seafood Avocado Tower - Lump crab & shrimp salad, European cucumber, field greens, avocado salad, tomato concassé, cilantro aioli, & sriracha citrus aioli.  $17

FLX Cobb - Romaine & Boston bibb lettuces, bacon lardons, diced avocado, cucumber, grape tomato, Muranda Farms Blue Cheese, farm fresh boiled egg, Dijon, & red wine vinaigrette.   $14.5

Chicken Caesar- Crisp romaine, bacon lardons, ciabatta croutons, aged asiago, citrus Caesar dressing. Topped with grilled chicken breast & lemon wedge.  $14.

Beet & Chevre - Roasted beets over baby spinach and fresh mixed greens, Mandarin oranges, mint, local chevre crumbles, pepitas & a balsamic vinaigrette.   $14


Sandwiches & Burgers

Knapp Burger - 8oz. Angus burger grilled to preference, topped with smoked gouda, balsamic bacon jam, romaine, roasted red pepper balsamic aioli on a fresh brioche roll.  $17   *Substitute a vegan burger with vegan cheese & artichoke tapenade on ciabatta with no added charge.

Merlot Chicken – Grilled chicken breast topped with merlot braised onions, provolone & baked.  Served on ciabatta with red pepper aioli, & romaine.  $15.5

Cuban Reuben - Thinly sliced pitt ham and roasted pork loin piled high with fresh sauerkraut, 1,000 Island dressing, & Swiss cheese. Hot pressed on a demi baguette.   $16

Finger Lakes Melt - Thick cut fresh sourdough bread, Muranda Farms garlic cheddar, Cuba N.Y. Cheddar, smoked gouda, baby spinach, tomato concassé & garlic aioli. Hot pressed, panini style & golden brown with roasted garlic compound butter.  $14     Add “Balsamic Bacon Jam”-  $2

Blackened Shrimp tacos- Cajun sauteed petite gulf shrimp, topped with pickled slaw, cotija, tomato concassé & cilantro aioli (2) $15. Add another taco for $5


Crab & Shrimp Cake - Our signature lump crab & gulf shrimp cake, pan seared & baked. Cilantro pickled red cabbage citrus slaw, ancient grains rice and kale blend, & featured local vegetable.   $22

Shrimp Scampi – Sautéed gulf shrimp, with a lemon, herb, wine & butter sauce, roasted grape tomatoes, baby spinach & shallots tossed with linguine pasta and finished with aged asiago cheese shavings. $20  

Chicken French – Egg & parmesan battered chicken breast lightly sautéed & baked. Served over linguine pasta in a lemon, caper & chicken stock sauce with butter, artichokes, capers, & Chardonnay, finished with Parmesan shavings.   $19

Limoncello Salmon – A norwegian salmon fillet pan seared and baked, served over an ancient grains, rice and kale blend, with a Limoncello & garlic beurre blanc sauce and featured sauteed local vegetable. $22

Spring Tofu & Noddle Bowl –Marinated tofu, sauteed cremini mushrooms, baby spinach, carrot, black sesame and rice cellophane noodles, served in a Sake, ginger and vegetable broth.  $17.

Braised Short Ribs- 8 oz. Beef short ribs seared & braised overnight in cabernet sauvignon, enrobed in a Cabernet demi glace with cremini mushrooms, herb and garlic roasted potatoes & featured local vegetable.  $22.

 Restaurant Dinner Menu

Lighter Fare

Bread Basket – Featured warm local bread selection served with 3 house made compound butters.    $6.

Bruschetta- Roasted vegetable bruschetta served on toasted baguette, finished with asiago and mozzarella cheeses and balsamic reduction.      $11.

Local Cheese Board - Four local cheese selections, warm artisan baguette, balsamic bacon jam, Prosciutto Di Parma, hot pickled onion, Adriatic fig jam, country olive mélange.     $14. 

Brie En Croute – French Brie in puff pastry, Adriatic fig jam. Medjool dates, Prosciutto Di Parma, flatbread crackers, balsamic reduction.     $14.5

Blackened Octopus- Spanish sous vide octopus flash grilled and served with cucumber, feta, fennel & watermelon salad, citrus mint vinaigrette, pickled celery root and red wine marinated jalapeno.        $18.

Louisianna Crab Cakes – Pan fried crab cakes served over red wine risotto with pea shoots, capers and remoulade.  $14.


Chardonnay Asparagus - $6 cup    $7.5 bowl

Butternut Squash Bisque - $6 cup   $7.5 bowl

French Onion - $6cup   $7.5 bowl

Entrée Salads

Summer Salad- Red Wine poached pears, craisins, pepitas, & feta with fresh field greens.  Finished with a blueberry balsamic, and honey red wine vinaigrette.   $14. *Add grilled chicken- $5.     *Add Grilled Shrimp- $7.

Kale Caesar – Fresh chopped kale, creamy citrus Caesar Dressing, Pickled sweet peppers, watermelon radish, asiago, & almond crusted chevre.  $15.

Beet & Burrata- Fresh field greens, red wine & orange sous vide beets, Burrata cheese, marinated grape tomatoes, pickled red onions, & pickled sweet peppers, finished with honey red wine vinaigrette.  $15.



Lobster & Shrimp Carbonara – Skewered shrimp grilled and served over linguine enrobed in a rich lobster carbonara sauce. Finished with panko breadcrumbs and parmesan cheese.   $28.

Chicken Milanese – Buttermilk marinated chicken breast deep fried in panko breadcrumbs. Served over marinated grape tomato and mozzarella pearl salad. Finished with Pickled red onions, ricotta salata and balsamic reduction. $24.

Pan Seared Halibut – Pan seared halibut topped with almond slivers, a shaved fennel and chive salad, pea sprouts, & harissa sauce. Served over red wine risotto and celery root puree.   $32.

Seared Duck – Pan seared duck breast served over yam, red onion and spinach medley with a tart cherry and blood orange aigre doux, & grilled asparagus. $30.

Norwegian Salmon- Cured & pan seared Norwegian salmon fillet, served over grilled asparagus and ancient grains and kale medley with a grapefruit beurre blanc sauce and pea sprouts. $28.

Pork Tomahawk- Grilled pork tomahawk stuffed with cremini mushrooms and goat cheese, finished with a Cabernet Sauvignon demi glace. Served with duchess potatoes and grilled asparagus.    $30.

Moroccan Tempeh-  Fried tempeh over ancient grains, kale medley, and topped with harissa. Served with grilled asparagus, pea sprouts, and balsamic reduction.    $24.

NY Strip- 12 oz. Angus Reserve NY strip grilled to preference and topped with red wine and herb compound butter, balsamic reduction, and almond crusted chevre. Served over yam, red onion & spinach medley and grilled asparagus.      $- Market Price