Dinner Menu

Thursday, August 13th, 2015

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


Chilled Borscht of Tart Plums, coconut and ginger chimichurri

 Cherry Tomato “Gazpacho”, smoked paprika, poached rock shrimp, green olives, zucchini, garlic croutons

Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock

Roasted Beets, shaved nectarines, pistachio, Lee farms ricotta, cucumber and white balsamic


Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk

 

Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg 

Sugar Snaps and Berle Farm Yogurt, mint, cucumber, red onion and sunflower seeds

Cheap Beer Battered Haddock Tails, lemon, caper, tarragon pickle aioli


Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo, crema

Seared NEFF Tri Tip, arugula-pine nut puree, grilled zucchini and pickled mushrooms

Thigh of Duck Confit, lentils, radicchio, plums and aged balsamic

Roasted Nova Scotia Swordfish, white bean puree, tomato, black olives and pepperoncini


Spaghetti, summer corn carbonara, pancetta, Grano Padano

Ricotta cavatelli, eggplant puree, tomatoes, zucchini, pecorino


Ginger and Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble

 Blueberry and Cornmeal Cake, mascarpone, more blueberries, almond and white chocolate

Chocolate and Coconut Sorbet, pecan raisin granola, banana