Dinner Menu

Sunday, May 17th, 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

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat

 

Stephentown Young Spinach

“creamed” dill seed dressing, popped amaranth

Berry Patch Seared Asparagus

green olives, bitter green pesto and preserved egg yolk

 

 

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, frisee, salt + vinegar chips

Berry Patch Collard Green “Pozole”

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

Semolina toasts 3.

 

 

Pasta

15./22.

Carrot Cavatelli, ramp and asparagus 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.

 

Sautéed Montauk Bluefish

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

fried potatoes, French onion “dip,” braised kale and lentils

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo