Dinner Menu

Saturday, July 25th, 2015

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Summer Prix Fixe

Three Course  45.

Four Course 55.

Five Course 65.


Beets, Peaches and Cucumbers from Lee, feta, pumpkin seeds, red onion and white balsamic

 

Slow Roasted Tomato, Parmesan brodo, corn, farro, poached rock shrimp

Charred Sugar Snaps, bacon, dill, lettuces, horseradish, toasted Swiss and green basil

Chilled Soup of Hudson Valley Plums, Animal Farm buttermilk, lime basil, toasted corn bread, poppy


Marinated Octopus, chickpeas, black olives, chilies, tomato couscous and sesame

BBQ’d Kale and Beef Toast, challah, generic American cheese, slaw

Fried Zucchini, tomato puree, Parmesan, parsley, pickled fennel, toasted garlic and pine nuts


Flap of NEFF Beef, mushrooms, lentils, garlic, broccoli stem Bordelaise, pickled onions

Seared Haddock, sweet pea emulsion, black pepper, more peas, celery, lettuces

Roasted Pork Belly, pinto, early Hudson Valley corn, jalapeno, scallion and pumpkin seed salsa verde

Sautéed Washington State Steelhead, beet, carrot, sour mango


Orecchiette, pork sausage, Swiss chard, green olives, pepperoncini, Grana Padano

 

Spaghetti, corn, tomato and pecorino crema


Berle Farm Yogurt Panna Cotta, sour cherries, red vermouth, anise cookies

 

Almond Cake, apricots, raspberry puree, lemon, whipped mascarpone, white chocolate

Chocolate and Coconut Sorbet, pecan raisin granola, banana