Dinner Menu

Wednesday, September 2nd, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.


Roasted Beets

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, lettuces and buttermilk

Marinated Beefsteak Tomatoes

burnt garlic ricotta, pine nut and basil puree, aged balsamic


Fried Woven Roots Zucchini

pepperoni and tomato “marinara”, fennel, sweet peppers, more zucchini, Parmesan

Stew of Corn, Grilled Red Pepper and Tomato

cumin, sour cream

Chicken Liver, Sancerre and Almond Pate

pickles, mustard, jam and toasts

Braised NY State Goat Ragout

yogurt spaetzle, cilantro, mint, chilies


Braised NEFF Beef

button mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout

caper and pea puree, tarragon, shallot, more peas, smoked trout belly, pea shoots, chives

Fried Gloucester Haddock

saffron and mussels “remoulade”. carrot puree, couscous, cucumber, celery, chickpea batter, peppers


Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino

Campanelli, Vermont cheddar and sweet corn, mac + cheese, crumbs

Spaghetti, cherry tomatoes, La Quercia prosciutto, EVOO, shallot, garlic and Parmesan


Lychee Jello, mango, jalapeno, melon, macadamia and coconut

Old Fashioned Chocolate Cake, red wine poached Seneca plums, whipped cream, almond

Toasted Carrot Cake, caramel and lemon verbena roasted peaches, cream cheese mousse, pistachio