Dinner Menu

Saturday, August 1st, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.


Green Beans and Sugar Snaps from Lee, fried onion, horseradish, bacon and Animal Farm buttermilk

Roasted Berry Patch Beefsteak Tomato, rock shrimp and corn “pico de gallo”, hot sauce, crema, crushed nachos

Woven Roots Beets and Apricots, feta, bulgur wheat, pumpkin seeds, yogurt and za’atar

Chilled Carrot and Hudson Valley Peach Soup, white balsamic, shisito, ginger and mint


Farm Raised Steelhead Trout Mousse, pickled things, horseradish, toasts

Maine Lamb “Ceviche”, spicy Vietnamese flavors and herbs

Fried Zucchini, marinara, Parmesan, pickled fennel, toasted garlic and pine nuts

Big Eye Tuna Fritters, sweet pea emulsion, more peas and lemon


NEFF Flank Steak, broccoli “marrow” steak sauce, lentil, sweet onion and parsley

Misty Knoll Chicken Schnitzel, summer kraut, Alsatian mustard, sorrel

Roasted Bluefish, white bean puree, spicy carrots, mussels and cilantro


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

 Ricotta cavatelli, charred eggplant puree, basil, tomato and aged balsamic crumb


Lime Basil and Sour Cream Panna Cotta, sour cherries, red vermouth, anise cookies

 Warm Crumbled Cornbread, blueberries, lime cream, mascarpone

Chocolate and Coconut Sorbet, pecan raisin granola, banana, almond