Dinner Menu

Saturday, September 19th, 2015

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Smaller Plates

12.

Beets and Hudson Valley Melon

poppy seed yogurt, purple basil vinegar, pistachio granola, feta

Chorizo and Corn Tacos

almond romesco, bodega jalapeno and slaw

Oven Roasted Woven Roots Tomato

roasted red peppers, buttermilk, pea shoots, croutons

Marinated Green Beans, Cucumber and Miso

local yellow ginger, radish and sesame

Cherry Tomato and Charred Eggplant

chickpeas, tahini, parsley, red onion, lemon, bulgur

Curried Bluefish Pate

apple mustard, pickled salad, egg, toast

Fried Colfax Farm Zucchini

pickled fennel, roasted zucchini, Parmesan, “marinara”

Matty’s Delicata Squash and Dale’s Apples

walnut, cider, frisee, creme fraiche

Swiss Cheese Croquettes

smoked “ketchup”, corn, mushroom and dill


Larger Plates

25.

 Brined Pork Loin
roasted Millbrook fingerling potatoes, apple puree, pickled cabbage and cider

Seared Rare Big Eye Tuna

fennel, lemon, raisin, pine nut, white bean and cherry tomatoes

 Leg of Long Island Duck Confit

duck fat lentils, mustard, plum jam, poached pear and wilted lettuces


Pasta

15./22.

Orecchiette, braised NEFF beef, pepperoncini, cultured Vermont butter, scallion and sour cream

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

Penne, roasted tomato, Lee farms ricotta and Parmesan

Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto


Sweet

10.

Vanilla and Indian Sarsaparilla Panna Cotta, fall strawberries, crumbled graham crackers

Cake Scrap Bread Pudding, toasted oats, milk chocolate, almond raspberry preserves

Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse