Menu

Bar Fare

Beef Yaki Dumplings • 10

House-Made with Garlic Chives
Soy Vinaigrette

Winston Bruschetta • 10

Crostini | Tomato | Pesto

Peperonata | Ricotta | Reggiano

Crispy Shrimp Spring Roll • 12

Cilantro | Basil | Taiwan Cabbage | Thai Chilis 

Scallop Mousse I Sweet Chili Remoulade

Braised Short Rib Empanada • 12

Poblano  | Queso Fresco | Pico De Gallo 

Spicy Tuna & Avocado on Toast • 13

Sriracha Remoulade | Himalayan Salt 

Baby Back Ribs • 15

Sweet and Spicy Miso Red Pepper Glaze 

Sliced Asian Hanger Steak • 15

Grilled | Sweet Soy Glaze

Fish Tacos • 16

Fish of the Day | Tequila-Lime Marinade

 Soft Flour Tortillas | Mole | Guacamole

 Lime Cilantro Cabbage Slaw | Pico De Gallo

Angus Burger • 15

Caramelized Onions | Roasted Tomato

NY Cheddar or Gruyere

Grainy Mustard Aioli

Salmon Burger • 18

Pickled Cucumbers | Gribiche

 

Starters 

Salmon Tartar • 14

Frisée Salad | Dill | Chives | Potatoes Gaufrette
Lemon Shallot Dressing

Pan-Seared Crab Cake • 15

Guacamole | Smoky Chipotle Sauce

Shrimp Cocktail • 15

Gin-Infused Cocktail Sauce

Mussels Meunière • 13

White Wine & Fines Herbs 

Escargot • 15

Garlic | Butter | Herbs | Baguette

Caprese • 14

Burrata | Tomatoes | Onions | Roasted Peppers
Arugula | Basil Pesto

Grilled Gulf Shrimp • 16

Caponata | Roasted Tomato

Lemon Salsa Verde

 

 

Greens

Grilled Baby Heritage Lettuce • 15

Croutons | Toasted Reggiano | Grape Tomato

Lemon Caesar Dressing

Roasted Beet Salad •  14

Baby Arugula | Herb Goat Cheese

Grape Tomato

White Balsamic Dressing 

Kale & Arugula •  13

Tomato | Onion | Glazed Walnut

Feta | Peperonata

Balsamic Dressing

Winston House Salad • 11

Assorted Greens | Haricot Verts | Brussels Sprout Leaves

Tomato | Sweet Onion | Fines Herbes

Dijon Dressing 

 

Entrées

Winston Brick Chicken • 24

Fennel Crust | Roasted Vegetables 

Lemon Yogurt Sauce 

Crispy Pork Chop • 27

Roasted Fingerling Potatoes | Bacon & Apple Braised Red Cabbage

Green Apple Compote

Beef Tenderloin au Poivre • 38

 Potato Gratin | Mushrooms Medley

Truffle Infused Demi-Glace

Hudson Valley Magret Duck Breast • 36

Citrus Honey Glaze | Gruyere Potato Dumplings

Asparagus | Hazelnut | Amaretto Port Reduction

Herb-Crusted Salmon • 25

Fines Herbs | Grilled Vegetables
Lemon Caper Sauce 

Seared Cod • 28

Braised Tomato | Zucchini  | Leeks | Fennel

Crispy Garlic Crust

Pan Seared Diver Scallops • 32

Roasted Corn | Tomato Confit

Organic French Lentils | Sweet Pea Puree

Whole Roasted Trout • 30

Quinoa | Haricot Verts | Sweet Corn

Pine Nuts | Sauterne Raisins | Gremolata

Garden Pasta • 19

Fresh Casarecce | Reggiano | Vegetables of the Day

(Vegan Option Available) 

Pasta Bolognese• 21

Fresh Pappardelle

 

Market Sides • 7

French Fries 
Sautéed Brussels Sprout & Bacon Lardons 
Roasted Seasonal Vegetables 
Roasted Broccoli 

Dessert
All desserts are made in-house

Chef’s daily selection of Ice Cream & Sorbet • 8

Lemon Bar • 9

Baked Lemon Custard | Raspberry Cream | Coconut Sherbert

Crème Brulee • 9

Three Assorted Flavors | Served with Butter Cookies

House-Made Cookie Plate • 12

Nine Pieces of Assorted Cookies

The Sampler • 15

Warm Chocolate Lava Cake | White Chocolate Mousse

Banana Bread Pudding with Vanilla Ice Cream | Mango Cheesecake 

The Dirty Winston • 10

Chocolate Cake |Chocolate Wafer | Hazelnut Ganache | Chocolate Mousse

 Caramel Cream | Chocolate Glaze | Raspberry Sorbet

 

 

Executive Chef: Michael Williams
For allergies, nut based product restrictions or other food related requirements, before ordering, please advise your server.

130 East Main St. / Mt. Kisco, NY / info@winstonrestaurant.com / 914.244.9780
©Winston Restaurant 2016

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