Dinner Menu

Friday, October 9th, 2015

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Smaller Plates

12

Warm Oyster Mushrooms and King Trumpets

fried garlic mustard, farro, egg, frisee

Smoked Tomato and Whey Soup

cheddar and havarti grilled cheese, rosemary

 Roasted Cauliflower and Feta

chickpeas, bulgur wheat, tahini

Watercress, Beets and Smoked Trout

chive, buttermilk vinaigrette, apple, horseradish

Fried Pickle Taco

almond romesco, bacon dressed lettuces, jalapeno

Curried Bluefish Mousse

pickled cucumber jam, egg, pickles, toast

Purple Top Turnip and Potato Latke

chopped duck hearts, apple, Japanese turnip slaw

Matty’s Delicata Squash and Hudson Valley Pears

walnut, endive and blue cheese emulsion

Woven Roots Broccoli and Radish Top Caesar

more radish, potatoes and Parmesan crumbs

Cockles and Creamed Corn

crumble fries, poached haddock

 semolina toasts (3.)


Larger Plates

25.

 Breast of D’artagnan Chicken

spicy peanut butter rice, broccoli, lime

Veal and Porcini Meatballs

polenta, marsala, black truffle, braised kale, arugula

Pan Roasted Line Caught Swordfish

salsa verde, greenish beans, fingerlings, burdock, radish and garlic

 Leg of Long Island Duck Confit

duck fat lentils, wilted lettuces, mustard, spiced huckleberries


Pasta

15./22.

Campenelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs

Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion

Spaghetti, arugula and eggplant pesto, pine nuts, Berle Farm Crowdie, pecorino

Penne, roasted tomato, Lee farms ricotta, Parmesan


Sweet

10.

Chamomile and Leahey Farm Yogurt Panna Cotta

tart plum jam, toasted oats, poached pear

Butternut Squash and Jasmine Rice Pudding

maple walnut ice cream, cranberries, toasted sage, brown butter