Offerings at Red Hat began with, and will always include French bistro classics like moules frites, hanger steak, rillettes and profiteroles. Our guests love them and they stay on our menu throughout the year. But most of our preparations change seasonally to take advantage of the freshest market ingredients available. We use New York State purveyors, support our local farmers market and whenever possible opt for fish, poultry and meat that are organic, wild or sustainably farmed. New menus are published in the Spring, Summer, Winter and Fall.