Dinner Menu

Saturday, May 30th, 2015

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Summer Prix Fixe

Three Course  40.

Four Course 55.

Five Course 65.

To Begin

Chopped and Charred Salad of Berry Patch Joi Choi, radish, avocado, tahini, miso, cucumber, bonito

Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye

 

Squid and Lemongrass, basil, rice noodles, mango vinegar, toasted peanut oil

Berry Patch Lettuces, vinaigrette

Next

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Seared NEFF Pork Belly, Walker street rhubarb braised collard greens

Swiss Chard and Lee Farms Ricotta Malfatti, stems, brown butter and Parmesan

Skate and Ramp Sausage, tomato and shallot broth, fried quinoa, pickled ramps

Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde

Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo

 

To Continue

 

NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions

Fried Soft Shell Crab, summer slaw, peas from the freezer, toasted pea aioli

Montauk Bluefish, pickled asparagus, watercress, asparagus butter, oranges, crumbs, polenta

Spiced Pork Sausage Pierogi, French cabbage, melted sweet onion, Vermont sour cream

 

Sweet

 

Warm Crumbled Cornbread, jalapeno ice cream, buttered cornflakes, strawberry

Peanut Butter Mousse, peanut brittle ice cream, cocoa granola, currant

Lemon Cheese Cake, fennel – almond crumb, blueberry jam, sour whip

 

Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker