Dinner Menu

Saturday, May 16th, 2015

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Leaves and Vegetables

12.

Roasted Rainbow Carrots

purple carrot puree, Monterey chevre, arugula, orange, Mill River honey crumbs

Farro, Pine Nuts and Whey “Risotto”

Berry Patch asparagus, pea shoots and Piave

Stephentown Head Lettuces

“creamed” dill seed dressing, lemon, celery, popped amaranth

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat

 

 

Small Plates

10.

Steamed PEI Mussels

pancetta, spicy tomato, gremolata

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and mango vinegar

Tea Sandwich of Fish Salad

store bought white bread, tartar sauce, cucumber, lettuces, salt + vinegar chips

Berry Patch Collard Green “Pozole”

pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread

Fried Sausage of Steelhead “Toro”

Thai flavors, peanut aioli, funky pickles, brined jalapeno, frisee

Semolina toasts 3.

 

 

Pasta

15./22.

Carrot Cavatelli, ramp and basil crema, more carrot, almond crumbs

Pizzichi di Farro, Italian sausage, chili vinegar, Swiss chard, pecorino, fennel

Penne, roasted tomato, Lee farms ricotta, Parmesan

Large Plates

26.

 

Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

Yukon Gold potatoes, French onion “dip,” braised kale and lentils

Sautéed Montauk Bluefish

lobster and avocado emulsion, spinach, summer “salad” turnips

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo