Dinner Menu

Friday, September 11th, 2015

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Smaller Plates

12.

Roasted Beets and Hudson Valley Melons

seeds and pistachio granola, yogurt, cucumber, purple basil vinegar

Chorizo, Mussels and Corn Tacos

pumpkin seed romesco, bodega jalapeno and slaw

Oven Roasted Woven Roots Tomato

roasted red peppers, buttermilk, arugula, croutons, cherry tomatoes

Beef Tartare of NEFF NY Strip

spicy coconut rice, peanuts, fish sauce, lime vinaigrette

Soup of Charred Eggplant

whey, Parmesan, eggplant croutons

Smoked Trout Pate

egg, tarragon, wax beans, chard stem, horseradish and toast

Braised NY State Goat Ragout

yogurt spaetzle, cumin, mint, cilantro

Fried Woven Roots Zucchini

tomato puree, pickled fennel, more zucchini, Parmesan


Larger Plates

25.

Braised NEFF Beef
button mushroom puree, roasted Millbrook fingerling potatoes and sweet onions

Long Island Duck Confit

lentils, bitter plum jam, pickled pear, mustard

Sautéed Halibut

carrots, pea puree, peas and pea shoots 

Fried Vermont Quail

green beans, bacon, pickled green tomatoes, black pepper gravy


Pasta

15./22.

Orecchiette, NEFF Beef Bolognese, pecorino

Campanelli, mac + cheese of Berleberg and sweet corn, crumbs


Sweet

10.

Lychee Jello and Berry Patch Melon, mango, macadamia, white chocolate and toasted coconut meringue

Cake Scrap Bread Pudding, toasted oats, Nutella, almond raspberry preserves

Buttermilk and Lemon Donut “Holes”, red wine poached plums, cream cheese mousse