Friday, August 28th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Roasted Beets, shaved nectarines, 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 buttermilk
Berry Patch Lettuces, seared cherry tomato “vinaigrette”, toasted crumbs
Marinated Beefsteak Tomatoes, burnt garlic ricotta, pine nut and basil puree, aged balsamic
Crispy Pork Spare Ribs, Sugar Shack maple, soy, sesame, cucumber, rice noodles
Fried Zucchini, pepperoni and tomato “marinara”, fennel, sweet peppers, more zucchini, parmesan
Chicken Liver, Sancerre and Almond Pate, pickles, mustard, jam and toasts
Braised NY State 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 prosciutto
Gloucester Haddock, mussels, couscous, saffron, roasted tomato, cherry tomato, green olive and caper
Roasted Loin of Painted Hills Pork, sausage, baked beans and pickled green tomatoes
Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino
Spaghetti, sweet corn carbonara, salami, Grana Padano
Chamomile and Berle Farm Yogurt Panna Cotta, apricot puree, lemon buttermilk donut
Old Fashioned Chocolate Cake, red wine poached Seneca plums, sour cream, walnut granola
Toasted Carrot Cake, caramel and lemon verbena roasted peaches, cream cheese mousse, pistachio