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Welcome to Warfield's Restaurant, Lounge & Bakery.

Located in downtown Clifton Springs, our restaurant features a seasonal menu of elegant country fare with Asian
and European influences. Outdoor dining in our English garden is the perfect location to enjoy the small town
ambiance. The updated lounge is an ideal setting for a cocktail before or after dinner featuring a vast selection
of cognacs, scotches and cordials as well as an extensive beer and wine list.


Please take some time to look over our
menus and wine list for á la carte dining or our
banquet menus for your upcoming private event. Our culinary array combined with professional service
staff and a superior wine list guarantees a memorable dining experience for you and your guests.

 

HOME

On the Menu

 

Soup du Jour

 Cup 3 Bowl 5

 

House Salad 7

Mixed greens, cucumbers, carrots, croutons, and honey balsamic vinaigrette

 

Caesar Salad 7

Chopped Romaine and garlic croutons in a classic Caesar dressing topped with anchovies and a parmesan crisp

 

Citrus Pomegranate 7

Belgian endive, arugula, grapefruit, blood orange segments, chives, tarragon,
and Lively Run goat cheese with pomegranate vinaigrette

 

Half Wedge 7

Half of a head of Bibb lettuce topped with Maytag bleu cheese, bacon, tomatoes, and toasted almonds

 

Bacon Salad 7

Frisee and Bibb lettuce with a poached egg, dried figs, red onions, toasted almonds,
and Cayuga bleu cheese in a bacon vinaigrette

 

Add to any salad

Fried Rock Shrimp 6      Steak tips 5      Grilled Chicken 4

 

Half a Sandwich and Cup of Soup 7

Choice of roasted turkey, ham, grilled cheese, chicken or tuna salad on house-made white, wheat, or rye bread

 

Grilled Cheese 8

Melted Swiss and Tillamook cheddar on house made bread with scallions, chopped tomatoes,
and a grainy mustard sauce with house made chips and a pickle

 

Classic Reuben 8

Slow cooked corned beef brisket with sauerkraut, Swiss cheese, house made Thousand Islands dressing
on fresh marble rye bread served with chips and a pickle

 

All American Burger 9

8oz. C.A.B. sirloin burger with Tillamook cheddar, red onion, lettuce, tomato, and house-cut fries

 

The Warfield Burger 10

8oz. C.A.B. sirloin burger topped with thick-cut apple wood smoked bacon
and Roth buttermilk bleu cheese served with lettuce, tomato, and house cut fries

 

Grilled Chicken Cordon Bleu 10

6oz marinated chicken breast, sliced ham, and melted Swiss cheese served on a toasted baguette
with lettuce, tomato, port wine mustard, house-cut fries, and a pickle

 

Open Faced Hot Turkey Sandwich 11

Griddled traditional stuffing topped with roasted turkey breast, turkey gravy,
and cranberry sauce served with a roasted winter vegetable medley

 

Lobster Roll 12

Butter poached lobster on a fresh baked potato roll topped  with Asian slaw
served with house made chips and a pickle

 

Vegetable Ravioli 12

Sautéed peas, zucchini, and summer squash, with marinara sauce and balsamic gastrique

 

Pasta with Meatball 12

C.A.B. House-made meatball with marinara sauce, shredded mozzarella, and tagliatelle pasta

 

Beef Burgundy 12

Beef tip stew with bacon, carrots, mushrooms, garlic, and leeks served with Tillamook cheddar biscuits

 

Crab Cakes 12

Two jumbo lump crab cakes served with a garlic aioli, fresh Cole slaw, and house-cut fries

 

Lobster Macaroni and Cheese 13

Orecchiette pasta with Lively Run Finger Lakes Gold and New York cheddar cheeses
with lobster, pancetta, capicola, and leeks

 

Dinner
Click here for printable menu

 

STARTERS

 

Soup du Jour 6

 

House Salad 7

Mixed greens, cucumbers, carrots, croutons, and honey balsamic vinaigrette

 

Caesar Salad 7

Chopped Romaine lettuce, garlic croutons, and classic Caesar dressing topped with white anchovies and a parmesan crisp

 

Citrus Pomegranate 7

Belgian endive, arugula, grapefruit, blood orange segments, chives, tarragon,
and Lively Run goat cheese in a pomegranate vinaigrette

 

Half Wedge 7

Half of a head of Bibb lettuce with Maytag bleu cheese dressing, bacon, tomatoes, and toasted almonds

 

Bacon Salad 7

Frisee and Bibb lettuce with a poached egg, dried figs, red onions, toasted almonds,
and Cayuga bleu cheese in bacon vinaigrette

 

Sicilian Calamari 11

Crispy fried calamari with roasted red peppers, hot cherry peppers, olives, and parmesan cheese

 

Duck Confit Spanakopita 13

Duck, spinach, and Lively Run feta cheese wrapped in phyllo dough and served with a Thai dipping sauce

 

Lobster Macaroni and Cheese 13

Orecchiette pasta with Lively Run Finger Lakes Gold and New York cheddar cheeses
with lobster, pancetta, capicola, and leeks

 

Carpaccio 12

Filet mignon with garlic aioli served with arugula and caper berries drizzled with chive oil and grilled crostini

 

Crab Cakes 12

Two 3oz cakes with sautéed spinach and garlic aioli

 

Meatballs 10

Two house-made C.A.B. meatballs with marinara sauce, fried mozzarella, and garlic bread

 

ENTREES

 

Vegetable Ravioli 18

Ravioli, sautéed peas, zucchini, and squash, with a marinara sauce and a balsamic gastrique

 

Korean Beef Short Ribs 28

Served with polenta fries, rainbow Swiss chard, and a Korean vegetable pan sauce

 

Fried Chicken 20

Organic free range chicken with roasted fingerling potatoes and creamed spinach, finished with a chicken gravy

 

Rack of Lamb 32

Grilled New Zealand rack of lamb with sautéed spätzle and roasted rainbow carrots,
finished with a mustard lamb demi glace

 

Filet Mignon 30

8 oz grilled Angus filet with scallion bilini, sautéed broccoli, and tumbleweed onions, finished with a cabernet sauce

 

Cowboy Steak 32

Grilled 16oz bone-in rib eye steak served with a Maytag bleu cheese and mashed potato croquette,
sautéed pancetta Brussels sprouts, and grilled onions, finished with a cabernet sauce

 

Roasted Free Range Duck 26

Half of a duck served with japonica rice pilaf and sautéed baby bok choy, finished with an orange duck sauce

 

Arctic Char 26

Pan-seared coldwater fish with a delicate texture and mild flavor served with sushi rice, sautéed green beans,
seaweed salad, pickled ginger, and wasabi caviar, finished with a house-made soy sauce

 

Seafood Chowder 24

Smoked scallops, shrimp, clams, fingerling potatoes, and vegetables
in a New England style chowder served with buttermilk biscuits

 

14oz House Smoked Prime Rib 28

**SATURDAYS ONLY**

Weekly preparations and sides to be determined by our Chefs

 

 

 

 

 

Dessert
Click here for printable menu

 

7 each

 

Palet d’ Or

Devil’s food cake with raspberry coulis, chocolate whip cream and served with homemade Oreo cookie

 

Turtle Cheesecake

with orange vanilla bean sauce and candied orange peels

 

New Orleans Bourbon Bread Pudding

topped with caramel ice cream, bourbon sauce, whip cream, and chocolate shavings

 

    Chocolate Creme Brûlée

served with a fruit tart and honey tuiles

 

Vanilla Parfait

with chocolate ice cream and raspberry macaroons

 

Lemon Meringue Tarts

topped with candied lemon peels and served with a scoop of passion fruit sorbet

 

 

 

Ice Cream

Caramel

Vanilla

Chocolate

Sorbet

Raspberry

Coconut

Strawberry

Passion fruit

 

1.75 — One scoop  |  4.00 — Three scoops

 

 

Please feel free to visit our bakery for more dessert choices.

 

 

Beverages

 

The beverages we feature on this menu change frequently due to a variety of new wines and beers.

 

BEER SELECTION

 

Draft – 5 each

Blue Point Blueberry Ale

Stella Artois

Magic Hat Dream Machine, IPL
Hoegaarden

Brooklyn Pumpkin Ale

 

 

Bottles

Labatt’s Blue Regular, Light – 4

Red Bridge (gluten free) – 5

Duvel Belgian Pale Ale –  6

Heineken – 5

Mic Ultra – 4

Corona – 4

Sam Adams Octoberfest – 4

Coors Light – 3

Bud Light – 3

Labatt’s NA – 3

Beck’s NA – 3

Ubu Ale – 4

Negra Modela – 5

Hazlitt’s Sparkling Hard Cider – 5

 

 

WINE SELECTION

 

Sparkling


Paul Cheneau Cava
Spain NV
Glass – 6     Bottle – 23

 

 

Rosé

Beringer White Zinfandel
California 2012
Glass – 5     Bottle – 19

 

Artazutri Garnacha

Spain 2011
Glass – 6     Bottle – 23

 

 

White

 

Goose Watch Pinot Grigio

Finger Lakes 2012
Glass – 6     Bottle – 23

 

Blüfeld Riesling “medium sweet”

Germany 2009
Glass – 7     Bottle – 27

 

Edna Valley Sauvignon blanc

California 2013
Glass – 6     Bottle – 23

 

Firestone Riesling “semi dry”

California 2012
Glass – 7     Bottle – 27

 

Esperto Pinot Grigio

Italy 2012
Glass – 6     Bottle – 23

 

Penguin Bay Moscato

Finger Lakes 2013

Glass – 6     Bottle – 23

Swedish Hill Blue Water Riesling

Finger Lakes 2013
Glass – 6     Bottle – 23

 

Kim Crawford Sauvignon Blanc

New Zealand 2012
Glass – 7     Bottle – 27

 

Matthiasson Chardonnay

Napa Valley California 2012
Glass – 7     Bottle – 27

 

 

Red

 

DiseÑo Malbec

Argentina 2012
Glass – 7     Bottle – 27

 

La Merika Cabernet Sauvignon

California 2012
Glass – 6     Bottle – 23

 

Cline Mourvedre “Blend”

California 2012
Glass – 7     Bottle – 27

 

Expedition Merlot

Washington 2012
Glass – 7     Bottle – 27

 

Santa Carolina Pinot Noir

Chile 2012
Glass – 7     Bottle – 27

 

Rioja Vega

Rioja Spain 2009
Glass – 7     Bottle – 27

 

 

Master List Available

 

Accommodating business meetings and cocktail parties, as well as formal dinners,
the Warfield's banquet room is the perfect place for your next function.

Easter Menu
Click here for printable menu

 

35.00 per person | 12.00 for Children’s menu

Serving 11:30 a.m. to 4 p.m.

 

STARTERS

 

Lobster Bisque

 

House Salad
Bibb lettuce, cucumbers, carrots, and croutons with honey balsamic vinaigrette

 

Caesar Salad
Chopped Romaine lettuce, garlic croutons in classic Caesar dressing topped
with anchovies and a Parmesan crisp

 

Strawberry Salad
Baby spinach, toasted almonds, bacon, red onion, and Lively Run Cayuga Bleu cheese
tossed in house made balsamic vinaigrette


Sicilian Calamari
With roasted red peppers, hot cherry peppers, olives, marinara sauce and Parmesan cheese

 

Rice Croquette
Filled with fresh smoked Gouda cheese with marinara sauce

 

Lobster Mac & Cheese
With pancetta, capicola, leeks, Lively Run Finger Lakes Gold,
and New York cheddar with orecchiette pasta

 


Entree

New Zealand Rack of Lamb
Sautéed spaetzle, roasted rainbow carrots, and finished with a mustard lamb Demi

 

Chilean Sea Bass
Couscous and a pea shoot micro green salad in a citrus pomegranate dressing

 

8 oz. Angus Filet Mignon

Scallion blini, sautéed broccoli tumbleweed onions, and finished with a Cabernet sauce

 

Grilled Honey Ham
Mashed potatoes, sautéed green beans, and finished with a honey pineapple glaze

 

Roasted Prime Rib

A Bleu cheese mashed potato croquette, sauteed asparagus, and finishedwith au jus

 


Dessert

 

Creme Brulee

with house-made raspberry macaron

 

Palet d’ Or

Devil’s food cake with raspberry coulis, chocolate whipped cream
and served with homemade Oreo cookie

Hours of Operation

Bakery

Tuesday – Saturday

9:00 a.m. – 9:00 p.m.

Restaurant and Lounge

Tuesday – Saturday

11:30 a.m. – 2:30 p.m.
5:00 p.m. – 9:00 p.m.

Directions

 

Located in downtown Clifton Springs at 7 West Main Street, with an additional entrance located at 3 Coulter Lane,
Warfield's Restaurant, Lounge and Bakery is 15 minutes from Eastview Mall, and one hour from Syracuse.

From Rochester:

• NYS Thruway East to Exit 43 (Manchester)

• Right turn onto Route 21

• Left turn onto Route 96 South (at stoplight)

• Right turn onto Kendall Street after 5 miles (at stoplight)

• Left turn onto Main Street (at stop sign)

• Warfield's is located on the right side of Main Street

 

From Syracuse:
• NYS Thruway West to Exit 42 (Geneva)

• Right turn onto Route 14

• Right turn onto Route 96 North

• Follow Route 96 North through the town of Phelps for about 8 miles

• Left turn onto Kendall Street (at stoplight)

• Left turn onto Main Street (at stop sign)

• Warfield's is located on the right side of Main Street

Contact Us

 

Phone:

(315) 462-7184

 

Email:

 

Warfield's Photo Gallery

 

Click on the thumbnails below to view larger images of our culinary offerings and our outdoor and indoor dining spaces.

Culinary Delights

The Restaurant & Lounge

The English Garden