Dinner Menu

Wednesday, September 9th, 2015

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Smaller Plates

12.

Roasted Beets and Hudson Valley Melons

seeds and pistachio granola, yogurt, purple basil vinegar

Tacos of Sweet Corn and Rock Shrimp

almond romesco, scallion, pumpkin seeds and slaw

Marinated Heirloom Tomatoes

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

Beef Tartare of NEFF NY Strip

coconut, herb and chili rice, peanuts, fish sauce, lime vinaigrette

Soup of Charred Eggplant

whey, parmesan, roasted peppers

Veal Sweetbread and Potato Hash

tomato, fried egg, caper, green tomato

Braised NY State Goat Ragout

yogurt spaetzle, cilantro, mint, chilies


Larger Plates

25.

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

Thigh of Long Island Duck Confit

lentils, bitter plum jam, pickled pear, mustard

Sautéed Bluefish

spicy carrots, pea puree, peas and pea shoots

Fried Pickled Trout

couscous, mussels remoulade, generic iceberg, zucchini, celery, pickled peppers


Pasta

15./22.

Orecchiette, NEFF Beef Bolognese, mock “shaky cheese”

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,

Toasted Carrot Cake, brown sugar roasted peaches, cream cheese mousse, pistachio