Ship to Shore American Bistro - On The Rondout Waterfront

Ship to Shore American Bistro has been located on Kingston’s historic Rondout Waterfront since 1998. It has quickly become a popular mainstay, embracing change with the start of each new season. The restaurant’s commitment to evolution is evident through its unveiling of fresh menus, cocktail lists, and wine selections, all while staying true to its original vision of simplicity. This dedication to consistent evolution is the key to the restaurant’s continued growth and anticipation of what lies ahead.

Ship to Shore is a place of widespread acclaim, delighting locals and out-of-towners with its exceptional food quality, crafted cocktails, and impeccable service. The cozy and comfortable ambiance, featuring both indoor and outdoor seating, a full bar, and captivating views of the waterfront, adds to the allure of the experience.

Moreover, patrons can always look forward to new and exciting special promotions on regularly changing menu items and cocktails, ensuring that every visit to Ship to Shore offers something unique and enticing.

Selections from the Ship to Shore American Bistro Menu:

SEARED HUDSON VALLEY FOIE GRAS: Seared Hudson Valley foie gras, grilled baguette sundried cherries, bourbon demi
GRILLED OCTOPUS PUTTANESCA: Grilled Moroccan octopus, sauce puttanesca & shishito peppers
FRIED SEA SCALLOPS & SUMMER CORN PICO: Fried sea scallops, corn pico, tartar sauce
SHIP TO SHORE CHOP CHOP SALAD: Green kale, mixed greens, ceci beans, tomatoes, red onion, feta, olives, cucumbers, lemon thyme vinaigrette
MOZZARELLA TOWER: Beefsteak tomato, fresh mozzarella, basil, sweet balsamic glaze, virgin olive oil
RIGATONI SAUSAGE: Grilled sweet sausage, green kale, crimini mushrooms, Roma tomato cream sauce
KRUPA BROS. MUSHROOM & TRUFFLE OIL PIEROGI: locally made, peppercorn cream sauce, chopped kale, pecorino romano cheese
JERK DUCK BREAST: Cast iron seared duck breast, jerk spiced, mango chutney, medley of fingerling & tri-colored baby carrots
PETITE FILET MIGNON CHIMICHURRI: Cast iron seared “6 oz. filet mignon”, garlic roasted fingerling potatoes, tri-colored baby carrots, sauce chimichurri
PAN SEARED BRONZINO: Semolina dusted, braised kale, ceci beans, kalamata olives, grilled lemon 32 FISH & CHIPS Cod fish, chips, tartar, coleslaw, veggies
TUNA NICOISE: Seared rare, mixed greens, fingerling potatoes, olives, cucumbers, lemon thyme vinaigrette