Dinner Menu

Wednesday, May 14th, 2014

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Shoots and Leaves

12.

 

Organic Green Leaf

artichoke and whey vinaigrette, black olives, fried garlic and farro

 

 “Massaged” NY State Kale

grapes, mint, feta, pumpkin seeds and Leahey farm yogurt

Warm Spinach and Beef Tongue

slow poached egg, pickled green beans, potato and mustard

Watercress and Rhubarb

brie emulsion, croutons and exotic peppercorns

Pan Roasted Lenox Asparagus

warm Rawson Brook Chevre, ramp and sunflower seed pesto

 

Small Plates

10.

Roasted Button Mushroom Soup

duck sausage and popcorn

                                                  Fried Jalapeno Taco                                                 

queso blanco, refried beans. slaw, more  jalapeno and almond romesco

 

Long Island Bluefish Salad

pickled cucumber, wild leek, smoked egg salad, toasted bagel

Steamed P.E.I. Mussels

sesame seeds and coconut milk

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

 

Orecchiette, North Plain farm pork sausage, wilted greens, peas and pepperoncini

Linguini, Leahey farm shortrib “Bolognese”, toasted crumbs

 

Large Plates

26.

Brined and Roasted Vermont Quail

creamy grits and spicy collard greens

 

Fried Catfish

caper and basil potato puree, dressed spinach

 

Pan Seared Duck Breast

black tea vinaigrette, leek, carrots, black pepper, lentils

Line  Caught Blue Fish

dirty rice, pork belly, cilantro and jalapeno