Join Us
Across from the Ancram Town Hall on Route 7
1415 County Route 7, Ancram, NY 12502
get directions from Google Maps
Hours of Service
Friday: 7pm-8:30
Saturday: Seatings at 6 or 8:30pm
Sunday Brunch: 10am-2pm

Contact Us
(518) 329-0444 or thebottletreeg@aol.com
Reservations for dinner taken by phone or email.
Please call, rather than email, if within 12 hours of desired seating.
The Bottle Tree is also available for catering and private parties.

Thanksgiving Menu to Go
Thursday, November 27, 2008
This year The Bottle Tree is pleased to offer for your Thanksgiving at home a Menu to Go
In order to offer you the freshest and best quality produce from local Farms, please place your order on or before Sunday, Novemeber 23.

Butternut Squash Soup
With Rosemary and Orange
$13 / quart
Molasses Brined Organic Turkey
$13 / pound
Herondale Farm Organic Smoked Ham
Maple Clove Glaze
$14 / pound
Chestnut Shitake Stuffing – Vegetarian*
Small - $10 Large - $17
Chestnut Shitake Stuffing with Sausage*
Small - $11 Large - $18
*With Cranberry, Celery, and Onions
Sweet Potato Gratin
Small - $10 Large - $17
Roasted Root Vegetables with Thyme
Carrot, Parsnips, Potato, Yellow Squash,
Zucchini, Shallots
Small - $10 Large - $17
Sauteed Brussels Sprouts with Bacon and Cream
Small - $11 Large - $18
Fresh Cranberry Sauce with Orange and Port Wine
Small - $9 Large - $13
Blue Cheese Creamed Spinach
Small - $11 Large - $17
White Peppercorn Turkey Gravy
included with Turkey
 
Desserts
Pecan Pie
$23
Chocolate Pecan Pie
$23
Pumpkin Pie
$23

Small – Serves 3-4
Large – Serves 5-6

On This Week's Menu
Friday, November 21
&
Saturday, November 22
Lobster Risotto
Served with Shitake Mushrooms and Black Truffle
or
Butternut Squash Ravioli
Served with Wild Mushroom, Sage and Parmesean
~
Slow Cooked Scottish Salmon
With Sauteed Spinach, Caviar and Champagne Sauce
or
Pan Roasted Duck Breast
Served with Red Wine Braised Red Cabbage,
Wild Mushrooms and Star Anise Jus
~
Cheese Trio
or
Pomegranate Soufflé
Served with a Ginger Sauce
or
Coffee Pecan Pie
Served with our Housemade Rum Ice Cream

BRING YOUR OWN WINE
FIFTY-THREE DOLLARS

On Next Week's Menu
Friday, November 28
&
Saturday, November 29
Wild Mushroom Bisque
Served with Lobster Essence
or
Seared Diver Scallops
Served with Gala Apple Puree,
Caramelized Cauliflower and Caper Sauce
~
Thyme Roasted Monkfish
With Barley, Wild Mushrooms, Leeks and Lobster Sauce
or
Dry Aged Beef Sirloin
Served with Blue Cheese Creamed Spinach,
Sweet Potato Gratin and Bordelaise Sauce
~
Cheese Trio
or
White Chocolate Soufflé
With Passion Fruit Sauce
or
Apple Strudel
Served with our Housemade Caramel Ice Cream

BRING YOUR OWN WINE
FIFTY-THREE DOLLARS


For The Wine Enthuisiast
While we are waiting for our wine license, you are welcome to bring your own wine. Our local wine merchants who have our menus will recommend the perfect wine to be pair with our food.
Pine Plains Fine Wines
17 Pilch Drive
Pine Plains, NY
398-7633

Little Gates Wine Merchants
56A South Center St.
Millerton, NY

Our Local Friends
Organic Berries: Tompson Finch Farm in Ancram: www.thompsonfinch.com
Organic Meat: Herondale Farm in Ancramdale: www.herondalefarm.com
Artisanal Goat Cheese: Coach Farm in Pine Plains: www.coachfarm.com.
Ancram administration: www.townofancram.org.
Everything for your home: www.hammertown.com.
Organic Farm Market: www.mcenroeorganicfarm.com.
What's in season: www.cenyc.org/greenmarket/ whatsavailable.
Ancram Opera House: www.ancramoperahouse.com
Local Online News and Events: www.ruralintelligence.com


Recipe
Spinach Puree
(serves 4)
- 1/2 lb. spinach washed
- 1 cup milk
- 1 Tbsp. flour
- 1 Tbsp. butter
- salt and pepper

- In large stock pot, fill with water and bring to a boil.
- Add salt so water tastes like sea water.
- Add spinach.
- After 10 seconds remove spinach and place in ice water bath.
- Remove spinach and squeeze out excess water.
- In small saucepan, melt butter, whisk in flour, and whisk in milk.
- Bring mixture to simmer while whisking.
- The mixture will thicken, then mix with spinach and puree in a blender until smooth.
- Heat in small saucepan.
- Add salt and pepper to taste and serve.
For some variations you can add crumbled blue cheese, truffle oil or truffle butter.