Watercress Restaurant Ithaca NY, 607.257.0823

2 Hickory Hollow Lane, Ithaca, NY 14850
Phone: 607.257.0823 Fax: 607.257.0859

Dinner Menu | Lunch Menu | Children's Menu


Hand Cut Fries Crisp Idaho potato wedges served with a saffron-ginger aioli. Brie Napoleon Brie layered with sun dried tomato, artichoke heart, and Portobello pesto. Drizzled with white truffle oil. Fresh Mozzarella with Eggplant Ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil. Drizzled with a balsamic reduction. Steamed Mussels Prince Edward Island mussels steamed in a mint-infused white wine broth. Topped with crisp hand cut fries, basil, and watercress. Served with a saffron-ginger aioli. Jumbo Lump Crab Cake Served with Tandoori spiced crème fraiche on a bed of local cabbage and carrot slaw tossed in cilantro-mustard vinaigrette. House - Made Sausage Chef Hans' hand made sausage. Ask server for details.	House Salad Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette. Local Root Vegetable Salad Remembrance Farm’s warm roasted root vegetables on a bed of bulgur wheat and mixed greens tossed with mint lime dressing. Topped with feta cheese. Artichoke Heart Salad Chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens. Dressed with a sun dried tomato pesto. The Watercress Salad Fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette.

Hand Cut Fries

Crisp Idaho potato wedges served with a saffron-ginger aioli.

Brie Napoleon

Brie layered with sun dried tomato, artichoke heart, and Portobello pesto. Drizzled with white truffle oil.

Fresh Mozzarella with Eggplant

Ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil. Drizzled with a balsamic reduction.

Steamed Mussels

Prince Edward Island mussels steamed in a mint-infused white wine broth. Topped with crisp hand cut fries, basil, and watercress. Served with a saffron-ginger aioli.

Jumbo Lump Crab Cake

Served with Tandoori spiced crème fraiche on a bed of local cabbage and carrot slaw tossed in cilantro-mustard vinaigrette.

House - Made Sausage

Chef Hans' hand made sausage. Ask server for details.

House Salad

Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette.

Local Root Vegetable Salad

Remembrance Farm’s warm roasted root vegetables on a bed of bulgur wheat and mixed greens tossed with mint lime dressing. Topped with feta cheese.

Artichoke Heart Salad

Chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens. Dressed with a sun dried tomato pesto.

The Watercress Salad

Fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette.


Vegetarian Delicata Squash Roasted local delicata squash filled with leeks, barley, greens, and cranberries. Served with horseradish, apple, and beet purée. Finished with toasted hazelnut and Parmesan crisp. Moroccan-inspired Seafood Pasta Diver scallops, black tiger shrimp, and mussels poached in toasted cumin and caramelized fennel tomato broth – served with fettucine. Tandoori Style Scottish Organic Salmon Grilled salmon dusted with house made Tandoori rub, oil cured olive studded Israeli couscous, home made preserved citrus- roasted tomatoes, and sautéed local green beans. Served with cilantro organic yogurt sauce.	Local Free Range Chicken Half chicken coated roasted with Spanish style rub, served with herb roasted red potatoes, and sautéed local green beans. Grilled Mahi-Mahi Served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries. Finished with a mint scented lime vinaigrette. Natural Black Angus Flank Steak Grilled cumin dusted flank steak served with hand-cut fries, ancho chile aioli, and sautéed local green beans. Finished with cilantro avocado coulis and drizzled with pumpkin seed oil.	Tender Pecan Pork Braised pork crusted with pecans in natural pork jus, served with wilted Stick and Stone farm’s mustard greens, and hand-cut fries. Autumnal Diver Scallops Pan seared diver scallops served with curry-roasted local fall squash coulis, roasted sweet potato with chipotle-lime butter, and sautéed green beans. Long Island Duck Breast Grilled duck breast served with house made-organic bacon studded polenta and wilted rainbow Swiss chard. Finished with rosemary scented pear sauce.

Vegetarian Delicata Squash

Roasted local delicata squash filled with leeks, barley, greens, and cranberries. Served with horseradish, apple, and beet purée. Finished with toasted hazelnut and Parmesan crisp.

Moroccan-inspired Seafood Pasta

Diver scallops, black tiger shrimp, and mussels poached in toasted cumin and caramelized fennel tomato broth – served with fettucine.

Tandoori Style Scottish Organic Salmon

Grilled salmon dusted with house made Tandoori rub, oil cured olive studded Israeli couscous, home made preserved citrus- roasted tomatoes, and sautéed local green beans. Served with cilantro organic yogurt sauce.

Local Free Range Chicken

Half chicken coated roasted with Spanish style rub, served with herb roasted red potatoes, and sautéed local green beans.

Grilled Mahi-Mahi

Served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries. Finished with a mint scented lime vinaigrette.

Natural Black Angus Flank Steak

Grilled cumin dusted flank steak served with hand-cut fries, ancho chile aioli, and sautéed local green beans. Finished with cilantro avocado coulis and drizzled with pumpkin seed oil.

Tender Pecan Pork

Braised pork crusted with pecans in natural pork jus, served with wilted Stick and Stone farm’s mustard greens, and hand-cut fries.

Autumnal Diver Scallops

Pan seared diver scallops served with curry-roasted local fall squash coulis, roasted sweet potato with chipotle-lime butter, and sautéed green beans.

Long Island Duck Breast

Grilled duck breast served with house made-organic bacon studded polenta and wilted rainbow Swiss chard. Finished with rosemary scented pear sauce.


Roasted Portobello Sandwich Served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli. Curried Local Chicken Salad Wrap Pulled local chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber. Dressed with a fresh mint aioli. Grilled Homemade Burger One-third pound of grilled organic Angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia. Grilled Bacon Burger One-third pound of grilled organic Angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia. Grilled Steak Sandwich Grilled sirloin topped with sautéed onions, roasted portabello mushrooms, and herbed havarti. Dressed with a horseradish crème fraiche and served on toasted focaccia. Tuna Salad Wrap Grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto.	Hand Cut Fries Crisp Idaho potato wedges served with a basil pesto aioli. Fresh Mozzarella with Eggplant Served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini. Drizzled with a balsamic reduction. House Salad Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette. Local Root Vegetable Salad Remembrance Farm’s warm roasted root vegetables on a bed of bulgur wheat and mixed greens tossed with mint lime dressing. Topped with feta cheese. Artichoke Heart Salad Chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens. Dressed with a sun dried tomato pesto. The Watercress Salad Hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette.

Roasted Portobello Sandwich

Served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli.

Curried Local Chicken Salad Wrap

Pulled local chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber. Dressed with a fresh mint aioli.

Grilled Homemade Burger

One-third pound of grilled organic Angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia.

Grilled Bacon Burger

One-third pound of grilled organic Angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia.

Grilled Steak Sandwich

Grilled sirloin topped with sautéed onions, roasted portabello mushrooms, and herbed havarti. Dressed with a horseradish crème fraiche and served on toasted focaccia.

Tuna Salad Wrap

Grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto.

Hand Cut Fries

Crisp Idaho potato wedges served with a basil pesto aioli.

Fresh Mozzarella with Eggplant

Served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini. Drizzled with a balsamic reduction.

House Salad

Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette.

Local Root Vegetable Salad

Remembrance Farm’s warm roasted root vegetables on a bed of bulgur wheat and mixed greens tossed with mint lime dressing. Topped with feta cheese.

Artichoke Heart Salad

Chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens. Dressed with a sun dried tomato pesto.

The Watercress Salad

Hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette.


Black Tiger Shrimp with Fettuccine Fettuccine tossed with jumbo black tiger shrimp, local greens, and roasted peppers – finished in a saffron infused white wine sauce with a touch of cream. Local Roasted Chicken Bone in chicken breast coated in a Spanish style rub, served with herb roasted red potatoes, and seasonal vegetables. Mussels Prince Edward mussels steamed in a mint-infused white wine broth. Topped with crisp hand cut fries and served with a saffron-ginger aioli.	Tandoori Style Scottish Organic Salmon Grilled salmon dusted with house made Tandoori rub, oil cured olive studded Israeli couscous, home made preserved citrus- roasted tomatoes, and sautéed local green beans. Served with cilantro organic yogurt sauce. Grilled Mahi-mahi Served on a bed of caramelized califlower, local arugula, and crisp hand cut fries. Finished with a mint-scented lime vinaigrette.

Black Tiger Shrimp with Fettuccine

Fettuccine tossed with jumbo black tiger shrimp, local greens, and roasted peppers – finished in a saffron infused white wine sauce with a touch of cream.

Local Roasted Chicken

Bone in chicken breast coated in a Spanish style rub, served with herb roasted red potatoes, and seasonal vegetables.

Mussels

Prince Edward mussels steamed in a mint-infused white wine broth. Topped with crisp hand cut fries and served with a saffron-ginger aioli.

Tandoori Style Scottish Organic Salmon

Grilled Mahi-mahi

Served on a bed of caramelized califlower, local arugula, and crisp hand cut fries. Finished with a mint-scented lime vinaigrette.


p.b. and j. Peanut butter and raspberry preserves sandwiched between house-made foccacia. grilled cheese Gruyere cheese melted on house-made foccacia and served with handcut fries. pasta Penne with your choice of organic butter, parmesan cheese, or red sauce. grilled chicken breast Free range chicken breast, grilled and served with handcut fries.

p.b. and j.

Peanut butter and raspberry preserves sandwiched between house-made foccacia.

grilled cheese

Gruyere cheese melted on house-made foccacia and served with handcut fries.

pasta

Penne with your choice of organic butter, parmesan cheese, or red sauce.

grilled chicken breast

Free range chicken breast, grilled and served with handcut fries.