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. Goat Cheese Terrine Lively Run goat cheese studded with chives and layered with sun dried tomatoes, roasted Portobello, and asparagus. 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. Crab Filled Avocado Jumbo lump crab salad stuffed in half of an avocado – served with Finger Lakes Fresh greens, lemon caper vinaigrette, and house made crème fraiche. House - Made Sausage Chef Hans' hand made sausage. Ask server for details.	House Salad Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette. Grilled Vegetable Salad Grilled zucchini, yellow squash, fennel, asparagus, and roasted pepper - served on a bed of bulgur wheat, local greens, and topped with Greek feta. 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.

Goat Cheese Terrine

Lively Run goat cheese studded with chives and layered with sun dried tomatoes, roasted Portobello, and asparagus. 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.

Crab Filled Avocado

Jumbo lump crab salad stuffed in half of an avocado – served with Finger Lakes Fresh greens, lemon caper vinaigrette, and house made crème fraiche.

House - Made Sausage

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

House Salad

Hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette.

Grilled Vegetable Salad

Grilled zucchini, yellow squash, fennel, asparagus, and roasted pepper - served on a bed of bulgur wheat, local greens, and topped with Greek feta.

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 Spanish Tortilla Crisp new red potatoes, local organic eggs, black beans, oven-roasted tomatoes, smoked Gouda, asparagus, and local arugula. Served with Finger Lakes Fresh greens tossed in fig balsamic vinaigrette. Finished with a poblano cream sauce. 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. 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 asparagus. Served with cilantro organic yogurt sauce.	Roasted Chicken Half chicken coated in a Spanish style rub, served with herb roasted red potatoes, and asparagus. Grilled Mahi-Mahi Served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries. Finished with a mint scented lime vinaigrette. Stuffed Rainbow Trout Polenta crusted - cast iron seared rainbow trout, stuffed with wilted baby arugula and roasted red pepper salad. Served with sautéed asparagus and basmati rice – finished with house made bacon-balsamic vinaigrette.	Alaskan Halibut Oven roasted halibut served with tomato local basil risotto and sautéed asparagus. Served with a celery root, fresh dill, and house made crème fraiche salad. Roasted Pheasant Oven roasted breast of pheasant crusted with sumac and anise seed. Served with herb smashed potatoes and sautéed asparagus. Finished with ginger red wine plum sauce. Organic Black Angus Hanger Steak Grilled to order and served with herb smashed potatoes and asparagus – finished with fig-balsamic grilled red onions and Amish blue cheese butter.

Vegetarian Spanish Tortilla

Crisp new red potatoes, local organic eggs, black beans, oven-roasted tomatoes, smoked Gouda, asparagus, and local arugula. Served with Finger Lakes Fresh greens tossed in fig balsamic vinaigrette. Finished with a poblano cream sauce.

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.

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 asparagus. Served with cilantro organic yogurt sauce.

Roasted Chicken

Half chicken coated in a Spanish style rub, served with herb roasted red potatoes, and asparagus.

Grilled Mahi-Mahi

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

Stuffed Rainbow Trout

Polenta crusted - cast iron seared rainbow trout, stuffed with wilted baby arugula and roasted red pepper salad. Served with sautéed asparagus and basmati rice – finished with house made bacon-balsamic vinaigrette.

Alaskan Halibut

Oven roasted halibut served with tomato local basil risotto and sautéed asparagus. Served with a celery root, fresh dill, and house made crème fraiche salad.

Roasted Pheasant

Oven roasted breast of pheasant crusted with sumac and anise seed. Served with herb smashed potatoes and sautéed asparagus. Finished with ginger red wine plum sauce.

Organic Black Angus Hanger Steak

Grilled to order and served with herb smashed potatoes and asparagus – finished with fig-balsamic grilled red onions and Amish blue cheese butter.


Roasted Portobello Sandwich Served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli. Curried Chicken Salad Wrap Pulled 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. Roasted Root Vegetable Salad Oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta. 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 Chicken Salad Wrap

Pulled 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.

Roasted Root Vegetable Salad

Oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta.

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. 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 asparagus. 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.

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.