Dinner Menu

Friday, July 10th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


Braised Kale Salad, Berle Farm Crowdie, spring garlic, crumbs, scapes and zucchini

Woven Roots Sugar Snaps, farro, pine nuts, parsley, mozzarella “brodo”, chili oil

Pete’s Greens, chive blossom vinegar, charred jalapeno and buttermilk dressing, scallion



Duck Liver and Almond Pate, apricot chutney, burdock, mustard, toast

Roasted Woven Roots Carrots and Collard Greens, orange, cumin, chili, mussel vinaigrette

Tartare of NEFF NY Strip, portobello “confit”, bonito, celery, sesame and toasted challah


Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan


Peppered Pork Belly, Japanese turnips, lentils, dill pickled green strawberries, sweet mustard

Fried Pollock, peas, caper- oregano aioli, potato, butter lettuces, hothouse beefsteak tomato



NEFF Flank, seared broccoli, garlic scapes, Rawson chevre


Wild Striped Bass, parsley, lemon, fennel, frisee and sugar snaps


Roasted Breast of Poussin, cockle and tomato broth, squash, cucumber. braised leg

Orecchiette, Bolognese, Grano Padano



Leahey Farm Yogurt Panna Cotta, mango “nage” and keffir lime ice


Almond Cake, lemon, whipped cream, white chocolate, baked rhubarb and nectarines

Frozen Peanut Butter Pie, chocolate, currant, whiskey, cocoa