Underhills Crossing Restaurant

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Lunch

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Our seasonally changing menu features American Nouvelle cuisine with a French flair.

Under the direction of our Executive Chef, eclectic flavors and creative presentations come together to create dishes that excite and arouse the senses. To complete your dining experience, wine and spirits which showcase the best in American and International libations, are chosen to properly compliment your meal.

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Plates du Jour
Our caviar is available as an addition to any of our menu items. Royal caviar dollop is available for $15
Caviar
white sturgeon caviar, wild farmed in the Pacific Rim Served with blini, creme fraiche, and diced red onion
Fruits de Mer Glace
Raw Bar
Priced Per Piece Enjoy royal caviar as an accoutrement to your oyster. Dollop of caviar on top of each oyster or clam $15
Hors D'Oeuvres
Sandwiches
Le Jardin
Entrée
Grillade du Chef
Les Garnitures
    • Plates du Jour

      Our caviar is available as an addition to any of our menu items. Royal caviar dollop is available for $15

    • Soupe Bisque de Homard

      18

      lobster bisque, tempura lobster chunks

    • Roasted Butternut Squash Soup

      15

      garlic parmesan crouton

    • Crab a Carapace Molle

      22 appetizer
      42 entree

      softshell crab, pan seared, frisee salad, caper beurre blanc

    • East Coast Yellow Peaches

      20

      grilled, curry-muscovado sugar marinade, crispy prosciutto de palma, feta cheese mousse, frisee, balsamic glaze

    • Organic Chicken Merguez Sausage

      23

      pan seared chicken sausage, green squash, roasted pepper, onions, couscous pilaf, za’atar yogurt sauce

    • Lobster1.5 lb

      70

      steamed, broiled or grilled, baked potato, corn on the cob, melted butter

    • Black Summer Truffles

      46

      risotto, wild ramp puree, shaved black truffles, sweet peas

    • Lobster 2.5 lb

      85

      steamed, broiled or grilled, baked potato, corn on the cob, melted butter

    • Shrimp Risotto

      33 appetizer
      61 entree

      aborio, rock shrimp, grana padano cheese, garlic butter, royal caviar

    • Caviar

      white sturgeon caviar, wild farmed in the Pacific Rim Served with blini, creme fraiche, and diced red onion

    • Royal

      120

      1.5 oz
      smaller, dark pearl, rich-full-buttery-mildly sweet finish

    • Supreme

      140

      1.5 oz
      large, light pearls of caviar, hazelnut-earthy-velvety finish

    • Fruits de Mer Glace

    • The Nina

      70

      4 LITTLENECK CLAMS
      4 ISLAND CREEK OYSTERS
      4 WHITE TIGER JUMBO SHRIMP
      1 LB MAINE LOBSTER

    • The Santa Maria

      180

      12 LITTLENECKS CLAMS
      6 ISLAND CREEK OYSTERS
      6 BEAUSOLEIL OYSTERS
      6 KUMAMOTO OYSTERS
      6 WHITE TIGER JUMBO SHRIMP
      2 – 1 LB LOBSTERS

    • The Pinta

      80

      6 LITTLENECK CLAMS
      3 ISLAND CREEK OYSTERS
      3 BEAUSOLEIL OYSTERS
      3 WHITE TIGER JUMBO SHRIMP
      1 LB MAINE LOBSTER

    • Raw Bar

      Priced Per Piece Enjoy royal caviar as an accoutrement to your oyster. Dollop of caviar on top of each oyster or clam $15

    • Beausoleil Oysters

      3.5 ea

      New Brunswick, Canada

    • Chilled Shrimp

      5.25 ea

      jumbo white tiger shrimp, traditional cocktail sauce

    • Island Creek Oysters

      3.5 ea

      Duxbury, Massachusetts

    • Kumamoto Oysters

      4.25 ea

      Washington

    • Littleneck Clams

      3 ea
    • Hors D'Oeuvres

    • Calamari

      17

      pickled cherry peppers, sweet chili, sesame seeds

    • Clams Posillipo

      36

      littleneck clams, heirloom tomato-garlic white wine broth

    • Escargot

      18

      parsley, au beurre, calvados, toasted baguette

    • Fish Tacos

      16

      cod filet, napa cabbage slaw, pico de gallo

    • Foie Gras

      24

      mission fig coulis, toasted brioche, malden sea salt

    • Macaronis au Fromage

      17
      34

      comte, gruyere, emmental cheeses, spiced breadcrumbs

    • Oeufs Farcis

      32

      deviled eggs, royal caviar

    • Paella

      21
      42

      chicken, chorizo, littleneck clams, scallop, saffron

    • Pâté de Canard

      24

      port wine, fig jam, frisée salad, toasted brioche

    • Riblets

      18

      baby back, soy lime vinaigrette, cilantro salsa verde

    • Rock Shrimp

      18

      tempura batter, siracha aioli

    • Soupe a l'Oignon Francaise

      16

      simmered vidalia onions, veal demi, melted gruyere, toasted crostini

    • Tartare de Beouf

      24
      44

      prime, dry aged, filet mignon, quail egg, baguette

    • Tartare de Thon

      19
      38

      ahi tuna, avocado, soy mirin, seaweed crisps, spicy yuzu vina

    • Poulpe

      18

      charred, smoked paprika hummus, meyer lemon aioli

    • Alaskan Smoked Salmon

      22

      capers, red onions, meyer lemon oil, toast points

    • Sandwiches

    • Gramatan

      24

      grilled prawns, melted brie, sprouts, oven dried tomatoes, herb mayonnaise, flatbread

    • Lancaster

      20

      capicola, stracciatella, arugula, maldon sea salt, cold pressed olive oil, foccaccia

    • Lobster Roll

      Mkt Price

      Maine lobster, lemon, herb mayonnaise, pickled cucumber, brioche hoagie

    • Main Street

      23

      grilled breast of chicken, avocado, arugula, cold pressed olive oil, toasted focaccia

    • Pondfield

      19

      grilled eggplant, roasted tomato, ricotta, balsamic, goat cheese, focaccia

    • Le Jardin

    • Caesar

      16

      baby kale, shaved parmesan, sourdough croutons, quail egg, caesar dressing

    • Cobb

      27

      chicken paillard, maple cured bacon, hardboiled egg, spinach, baby kale, roasted garlic emulsion, crumbled blue cheese

    • Curried Chicken

      22

      curry emulsion, raisins, walnuts, apples

    • Frisée Aux Lardons

      17

      poached egg, lardon, frisée, champagne vinaigrette

    • Haricots Verts Salad

      20

      asparagus, fennel, ricotta salata, black truffle vinaigrette

    • Kale

      16

      chiffonade, fennel, jalapeño, feta, pearl onions, meyer lemon oil

    • Organic Quinoa

      17

      farro, barley, puy lentils, crispy rice, herbs, red wine vinaigrette

    • Salad Nicoise

      30

      seared ahi tuna, anchovy spread, haricots verts, egg, pine nuts, garlic vinaigrette

    • Underhills Salad

      20

      endive, baby watercress. honey crisp apples, walnuts, roquefort, walnut vinaigrette

    • Entrée

    • Agneau

      55

      grilled, chops, za’atar spice, Israeli couscous, harissa yogurt

    • Branzino

      42

      olives, capers, sundried tomatoes, white wine demi, jasmine rice

    • Bucatini Pasta

      32

      pecorino crema, guanciale, quail egg, parsely

    • Burger

      26

      angus beef, tomato, lettuce, red onion, grafton cheddar, brioche bun, pickles, frites

    • Cauliflower Steak

      27

      sauteed wild mushrooms, meyer lemon, black garlic aioli, arugula oil, pignoli nuts

    • Cavatelli

      30

      piment d’ espelette fennel sausage, parmesan, rapini

    • Chicken Milanese

      32

      chicken breast scaloppini, baby arugula, heirloom tomato, cucumber, red onion, lemon, olive oil, shaved pecorino

    • Chicken Scarpariello

      32

      spiced garden herb demi, local sausage, fingerling potato, pickled red peppers

    • Coq au Vin

      33

      boneless chicken thighs, lardon, cremini mushroom, pearl onions, bordeaux reduction

    • Dover Sole a la Meuniere

      Mkt Price

      pan seared, fingerling potatoes, haricot verts, citrus beurre blanc

    • Duck Breast

      38

      long island, pan seared, polenta cake, sauteed hen of woods mushrooms, spring vegetable ragout

    • Frittata

      23

      boiled potato, red peppers, tomato, asparagus, onion, gruyere

    • Half Roasted Chicken

      36

      vadouvan curry rub, roasted cauliflower, baby carrots, french dijon demi

    • Quiche du Jour

      22

      garden greens, cranberry viniagrette

    • Ravioli

      16 appetizer
      30 entree

      butternut squash, parmesan, hazelnut, sage-brown butter

    • Short Ribs

      36

      braised, bone marrow, grain mustard, pomme de la terre, red wine glace

    • Swordfish

      38

      grilled steak, farro, kalamata & castelvetrano olives, cherry heirloom tomatoes, red onions, feta cheese, sicilian crusted

    • Veal Milanese

      40

      veal scaloppini, baby arugula, heirloom tomato, cucumber, red onion, lemon, olive oil, shaved pecorino

    • Faroe Island Wild Salmon

      38

      cauliflower, kale, capers, golden raisins, hazelnuts, madras curry oil

    • Scallops

      38

      day boat scallops, pan seared, creamed yellow corn, scallions, spicy yellow habanero chili sauce

    • Dry Age Duroc Pork Chop

      45

      grilled, zaa-tar, sauteed florentino, organic maitake mushrooms, banana potatoes, meyer lemon oil

    • Grillade du Chef

    • Filet Mignon

      57

      au poivre style, mashed potatoes, haricot verts

    • Hanger Steak

      38

      prime, kale salad, frite or baked potato or mashed potato

    • Ribeye

      76

      cowboy cut, prime, dry aged, kale salad, frite or baked potato or mashed potato

    • Sirloin

      62

      bone-in, prime, dry-aged, kale salad, choice of frite, baked or mashed potato

    • Les Garnitures

    • Asparagus

      10
    • Baked Potato

      8
    • Broccoli Rabe

      15
    • Cauliflower

      10
    • Creamed Corn

      10
    • Haricots Verts

      10
    • Pomme Puree

      10

      mashed potatoes

    • Pommes Frites

      10

      mashed potatoes

    • Roasted Baby Carrots

      10
    • Roasted Potatoes

      10
    • Spinach

      10
    • Truffle Frites

      14
    • White Truffle Sauteed Mushrooms

      16

crested blankets and pashminas

Please ask your server about the Underhills Crossing Restaurant crested blankets and pashminas available to purchase.

the last straw

Underhills Crossing Restaurant is proud to support the last straw movement. A paper straw will be provided upon request.

FOOD ALLERGIES

If you have a food allergy, please speak to the owner, manager, chef or server.