STARTERS

Free Bird Farm Frisee & Basil Salad
crumbled farm egg, mojama,
garlic crouton, aioli
$8

Free Bird Farm Chicken Liver Risotto
fresh chives, lemon zest, extra virgin olive oil $10

Potato & Leek Soup
crème fraiche & red meck toast
$6

Caraquette Oyster on the Half Shell
tropia onion mignonette
$14

Pan Seared Veal Sweetbreads
charred onions, herbed jus
$11

Nettle Meadow Chevre &
Sungold Tomato Salad
cucumbers, pickled shallots, and
garden lettuces
$8
MAIN COURSES

Pan Crisped Atantic Skate Wing
mahogany rice & beluga lentils,
sweet onions & sautéed red cabbage,
browned butter
$26

Herondale Farm Grass- Fed
Beef Striploin
pan fried potatoes, melted leeks, caramelized young carrots, pinot noir demiglace
$40

Crooked Creek Farm Goat Sausage
purple potato & quinoa salad, sautéed green beans, plum tomatoes, herbed pan jus
$32

Pan Roasted Wild Maine Cod
creamy short grain rice, sweet corn, sautéed chanterelle mushrooms, pistachio herb pesto
$26

Free Bird Farm Roasted Chicken
ragout of fresh shell beans, summer squash, roasted beets, 25yr balsamic
$24
The owners of Church & Main carefully select the freshest ingredients and highest quality foods for your enjoyment. All menu items, made by Chef Michael Lapi , are
the culmination of his appreciation and dedication
to the field. Partner, Robyn Dousharm, proudly
offers you the comfort and pleasure of
Church & Main.
Menu Changes Weekly
Refresh Your Senses
Church & Main Restaurant
49 Church Street • Canajoharie, New York
518 673 CHEF
info@churchnmain.com
© 2007 Church & Main Restaurant