Dinner Menu

Sunday, September 20th, 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, croutons

Marinated Green Beans, Cucumber and Miso

local yellow ginger, radish and sesame

Red Kuri Squash, Chipotle and Corn Soup

Mexican oregano beignets

Spicy Fish Sauce Chicken Wings

peanut, sambal, celery

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, Parmesan, “marinara”

Matty’s Delicata Squash and Dale’s Apples

walnut, cider, frisee, sherry

Swiss Cheese Croquettes

smoked “ketchup,” corn, mushroom and dill

Semolina toasts          3.


Larger Plates

25.

 Brined and Roasted Painted Hills Pork Loin
roasted Millbrook fingerling potatoes, apple puree, cider and smoky apples

Seared 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

Veal, Porcini and Sage Meatballs

fried polenta, marsala, black truffle, roasted tomato and kale


Pasta

15./22.

Orecchiette, braised NEFF beef, pepperoncini, scallion and sour cream

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, peach caramel

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