Food
The chef-driven menu features the very best our region has to offer and features seasonal, sustainable products whenever possible.
Chef Jessica is always on the hunt for America’s truly great foods, such as Berkshire pork, artisanal Gorgonzola, and grass-fed beef. Her menu ranges from fun, whimsical dishes to approachable, familiar dishes. Finally, in always keeping our guest’s needs at the top of our minds, we offer healthy, creative dishes including gluten-free and vegetarian options.
STARTERS
Charcuterie | house made & local cured meats, Pennsylvania artisanal cheeses, grilled breads, giardiniera, mustard, jam, honeycomb 17
Add Hudson Valley torchon 15
*Chilled Oysters | Minus8 apple cider mignonette, beet horseradish, lemon wedge 15
*Ora King Salmon Poke | sushi rice, citrus beet vinaigrette, cucumber, seaweed salad, umami aioli, tobiko, spiced pepitas 16
*Spanish Shrimp Paella | oishii shrimp, saffron bomba rice, sofrito, chorizo, marinated mussels, smoked romesco aioli 19
*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 20
*Grass Fed Steak Tartare | arugula pesto, caper & cornichon relish, toasted brioche, cured egg yolk, crispy shallot 17
Spicy She Crab Bisque | sherry crème fraiche, honey roasted peanuts, chives, crab roe 13
Altius Caesar | little gem lettuce, parmesan mousse, jewelry box tomatoes, buttermilk green goddess dressing, parmesan frico, white anchovies 12
Baby Greens | radish, heirloom tomatoes, hot house cucumbers, Bermuda onion, aged balsamic vinaigrette 9
Altius Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, marinated Italian tomatoes, applewood smoked bacon, fresh chive 12
ENTREES
*Mediterranean Mero Seabass | baby Spanish octopus stew, piquillo peppers, artichoke hearts, Yukon gold potatoes, lacinato kale, cilantro pistou, marcona almonds 44
*Australian Lamb Rack | harissa celery root puree, crispy shallot & chanterelle mushrooms, broccolini, carrots, creamy green peppercorn cognac demi-glace, pomegranate compote 45
*Ōra King Salmon | horseradish & dill beluga lentils, spiced winter root vegetables, caviar & champagne cream 38
Veal Osso Bucco | cacio e pepe risotto, broccolini, Calabrian onions, yellow tomatoes, sauce forestiere, celeriac slaw, hazelnut gremolata 44
Footprint Farms Chicken Breast | smoked gouda fondue, purple potato puree, broccolini, pomegranate compote, crispy onions 30
*Duroc Pork Chop, Compart Family Farms | blood orange mostarda, marcona almonds, brussels sprouts, smoked Gouda purple potato purée 41
*Hokkaido Scallops | orange & buttercup squash purée, rouge verjus beurre blanc, pickled apples, roasted brussels sprouts, beets, sauternes grapes, spiced pepitas 43
*Allen Brothers Grass Fed 14oz. Strip Steak | duck fat fried fingerling potatoes, herb Dijon crème fraiche, broccolini, baby carrots, maître d’hôtel butter 47
dolce Gorgonzola 6 | caramelized onions 5 | sautéed mushrooms 5
butter poached colossal crab 12 | green peppercorn demi-glace 3 | Hokkaido scallop 12
Also available: *10oz. Filet Mignon 47
Vegan Falafel | saffron Carolina rice, fava bean hummus, autumn vegetables, vegan tzatziki 28
FOR THE TABLE
Broccolini 9
Duck Fat Fried Fingerling Potatoes 9
Pommes Frites 9
Cacio e pepe Risotto 12
Brussels Sprouts 9
DESSERTS
Turtle Ball | Valrhona Kidaova milk chocolate ball, pecan dacquoise, chocolate chip mousse, caramel mousse, cracker jacks, caramelized pecans 16
Lemon and Blueberry | lemon mousse, blueberry cremeux, lemon olive oil cake, blueberry compote, candied lemon, meringue 16
Eggnog Cremeux | Gingerbread cake, cran-orange marmalade, linzer cookie, spiced chantilly, phyllo crisp 16
Hummingbird Cake | Mascarpone mousse, pineapple, candied walnuts, maple caramel cremeux, toasted coconut 16
Chocolate Stout Cake | orange ricotta diplomat, dark chocolate cremeux, chocolate stout mousse, cannoli cookie, caramelized cocoa nibs 16
Bar Menu (availability limited to bar seating)
Charcuterie | house made & local cured meats, Pennsylvania artisanal cheeses, grilled breads, pickled vegetables, mustard, jam, honeycomb 17 Add Hudson Valley torchon 15
*Chilled Oysters | champagne mignonette, beet horseradish, lemon wedge 15
*Grass Fed Steak Tartare | arugula pesto, caper & cornichon relish, toasted brioche, cured egg yolk, crispy shallot 17
Pommes Frites | beer braised onion ketchup, truffle aioli 9
*Steak Frites | 5oz Filet Mignon, pommes frites 24
*Altius Burger | thick cut bacon, Lancaster cheddar, beer braised onion ketchup, baby romaine, tomato, house brined pickle 19
Caviar Menu
Served with blini, crème frâiche, egg, red onion
Bulgarian Osetra | pronounced salinity with a memorable pop and golden finish 30 g, $160
Beluga Keluga | delicate, buttery flavor with a hint of salinity and glistening finish 30 g, $140
Italian Supreme Osetra White Sturgeon | smooth texture with a nutty finish 30 g, $120
SUGGESTED CHAMPAGNE PAIRINGS
Veuve Clicquot, Brut Reserve Cuvée | g. 25 b. $125
Dom Perignon, 2006 Brut | g. 40 b. $200
*The Culinary team at Altius is pleased to offer you seasonally inspired dishes. As part of Altius’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items wherever possible. All cuisine is prepared without artificial trans fat. *The consumption of raw or undercooked meat, poultry, seafood, shellfish and/or eggs may increase the risk of food borne illness. A gratuity of 20% will be added to parties of 5 or more.