Tuesday, August 25th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Roasted Beets, shaved peaches, seeds and pistachio granola, yogurt, cucumber and purple basil vinegar
Spicy Carrot and Hudson Valley Corn Salad, almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds
Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, iceberg and Animal Farm buttermilk
Woven Roots Olive Oil Poached Cherry Tomatoes, pepperoni, garlic crumbs, red wine vinegar, chives
Marinated Beefsteak Tomatoes, burnt garlic ricotta, pine nut and basil puree, aged balsamic
Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toasts
Fried Pork Spare Ribs, soy, sesame, cucumber, scallion, Berkshire Wildflower honey
Big Eye Tuna Melt “Croquette”, Swiss, sundried tomato, rye salt
Black Queen Angus Goat Ragout, yogurt spaetzle, mint, chilies
Braised NEFF Beef, button mushroom puree, roasted potatoes and sweet onions
Sautéed Idaho Trout, tarragon, shallot and pea puree, more peas, La Quercia lomo
Gloucester Haddock, mussels, couscous, saffron, roasted tomato, zucchini, fennel
Roasted Loin of Painted Hills Pork, brine, baked beans and green tomatoes
Cavatelli, roasted eggplant, tomatoes, zucchini and pecorino
Spaghetti, sweet corn carbonara, fennel salami, Grana Padano
Chamomile and Berle Farm Yogurt Panna Cotta, apricot puree, garam masala crumble
Old Fashioned Chocolate Cake, red wine poached Seneca plums, sour cream, walnut granola
Chilled Yellow Plum and White Chocolate “Soup”, almond, baked raspberries, lychee sorbet