Dinner Menu

Saturday, October 3rd, 2015

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Smaller Plates

12

Fried Green Tomato Tacos

almond romesco, bacon dressed lettuces, jalapeno

Cucumber, Soba, Broccoli and Tuna

petite miso, fried shiitakes and local ginger

Warm Oyster Mushrooms and King Trumpets

wilted spinach, garlic, mustard, farro, ham, egg

Steamed Cockles and Haddock

sweet corn, fried potatoes and scallion

Smoked Tomato and Sweet Pepper Soup

Berleberg grilled cheese, rosemary, black pepper

 Cherry Tomatoes, Feta and Charred Eggplant

chickpeas, tahini, cucumber, bulgur

Curried Bluefish Mousse

summer squash mostarda, egg, pickles, toast

Swordfish Salad

grapes, horseradish, endive, Saltines

Matty’s Delicata Squash and Hudson Valley Pears

walnut, frisee, blue cheese and buttermilk

Semolina toasts (3.)


Larger Plates

25.

 Sautéed Painted Hills Pork Loin
roasted Mill River fingerling potatoes, apple puree, cider, turnips, spicy greens

Pan Roasted Idaho Trout

pickled beet puree, sour cream, shaved apples, roasted beets, horseradish

 Leg of Long Island Duck Confit

duck fat lentils, mustard, spiced huckleberries and wilted radicchio


Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta and Parmesan

Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto

Campanelli, pulled braised beef, pepperoncinis and sour cream


Sweet

10.

Chamomile and Leahey Yogurt Panna Cotta, tart plum jam, toasted oats

Toasted Banana Bread, walnut, maple, chocolate, marshmallow, poached pear and coconut

Buttermilk Donuts, roasted pumpkin, cinnamon, pumpkin seed brittle and cream cheese mousse