Stumble Out Bar - LIVINGSTN MNR, NY 12758 (Menu & Order Online)

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SNACKS

Mixed Olives (with pits).

Marcona Almonds

Salted Marcona Almonds.

White anchovies finished in olive oil and herbs.

Gigantes beans.

Fresh baked bread from The Walk In served with damn good butter.

APPS

Leeks Vinaigrette

Sous vide leeks in whole grain mustard vinaigrette, topped with pickled mustard seeds.

Fried Artichokes

Fried long stem artichokes served with Dirty South Sauce (espresso aioli).

Scalloped potatoes, sliced as a casserole and fried, topped with creme fraiche, shaved bottarga and chives.

Roasted Carrots

Spice-rubbed grilled carrots served over labneh and topped with toasted pistachios and hot honey.

Radicchio Salad

Radicchio, pear, bleu cheese, pepitas and house made croutons in a simple vinaigrette.

Grilled little gem lettuce tossed in a housemade miso caesar vinaigrette. Topped with grated parm, house made chili crisp, furikake and chili threads.

Smoky eggplant and roasted red pepper spread, topped with merguez sausage and served with sourdough.

Scallops in White Curry

Seared scallops in a white curry broth, served with sourdough.

Thai steak salad made with grilled flat iron, shallot, scallion, mint, fish sauce, lime juice and toasted rice powder. A little spicy!

Raw sushi grade salmon chopped and mixed with capers, shallots, pickled mustard seeds and mustard sauce. Served with sourdough toasts.

ENTREES

Bucatini in a peppery pecorino sauce, topped with parmesan shards.

A classic - eggplant parm served alongside some bucatini in house made vodka sauce.

Brined and fried half bird, served with mac and cheese and stewed collard greens.

Seared fillet of tile fish served with braised radicchio, roasted leeks, beurre blanc, and lemony squid ink sauce.

A giant juicy chop finished on our binchotan grill and served over smoky tomato-infused gigantes beans, drizzled with Calabrian chimichurri.

Hanger steak grilled and sliced, served with red wine demi glace and an ample pile of fries.

Salmon with Mushroom Crepe

Olive oil poached wild salmon fillet (Liberty Fish Market) over a mushroom crêpe, served with dijon velouté.

Lamb Chops Au Poivre

Seared lamb chops over local autumn squash purée (Somewhere in Time Farm) and sautéed dandelion greens (Somewhere in Time Farm) finished in an au poivre sauce.

DESSERTS

A slice of our famous KLP!

Sour cherry and pineapple crisp with oat crumble topping!

Brownie Affogato

Warm fudgy brownie topped with a scoop of vanilla ice cream and a shot of freshly pulled espresso.

SIDES

Side of French fries with dirty south sauce.

Collards slow cooked with bits of smoked pork belly.

Southern mac and cheese.

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