Dinner Menu

Wednesday, May 27th, 2015

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Small Plates

12.

Overmeade Roasted Asparagus

Monterey chevre, sunflower seed and bitter green pesto

Local Herbs and Chick Peas

Green Mountain yogurt, golden raisins, bulgur wheat

Marinated Asparagus

bone marrow bordelaise, russets, fine herbs, cured yolk

Kale Pesto and Cricket Creek Veal Shank Agnolotti

pine nut and pecorino

Berry Patch Lettuces and Radishes

last year’s blackberry and this year’s rhubarb vinaigrette, black pepper

Marinated Montauk Squid

rice noodles, jalapeno, cucumber, toasted peanut oil and kaffir lime “dashi”

Pickled Spanish Mackerel

grapes, horseradish, shallot, matzo, Tuscan kale crisp

Seafood Sausage of Skate and Ramp

tomato, shallot and frisee

 

Semolina toasts 3.

 

 

 

Pasta

15./22.

Cricket Creek Farmer’s Cheese Cavatelli

roasted tomato, Snug Valley pancetta, black kale, pepperoncini

Pizzichi di Farro

asparagus and basil “pesto”, Marcona almonds, ricotta and Parmesan

 

Large Plates

26.

NEFF Butcher’s Steak

Yukon’s, green beans, lentils, button mushroom and onion puree

Fried Soft Shell Crab

pea shoot slaw, peas from the freezer, toasted pea aioli

Montauk Bluefish

pickled asparagus, escarole, asparagus butter, oranges, crumbs and whey braised polenta