Dinner Menu

Sunday, June 19th, 2016

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Smaller Plates

12.

Seared and Marinated Hadley Asparagus

green olive and arugula pistou, feta, sherry

Montauk Squid and Chickpea Gazpacho

radish, sambal and tahini

Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm Lettuces

favas from MA, mint, lemon and pecorino

 “Creamed” Beet Green Croquettes

spiced ketchup, shaved kohlrabi

 Strawberries from Marty and Roasted Beets

goat yogurt, honey vinegar, shiso and seeded oats

Local Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Curry and Bluefish Pate

spicy carrots, coconut milk “raita”

Asparagus, Farro and Spelt Berries

pancetta, sun dried tomato, charred eggplant, basil

lettuces and herb vinaigrette (8.)

semolina sourdough toasts (3.)


Larger Plates

25.

Braised Pork Belly

white bean puree, bonito, fennels, roasted radish and cucumber

Beer Battered Cod Cheeks

celery, potato, tarragon, dressed lettuces

Braised Veal Short Ribs and Meatballs

mascarpone, asparagus, Japanese turnip and peas from the freezer

Crispy Leg of Chicken

lima beans, collard greens and “BBQ”


Pasta

15./22.

Casarecci, rock shrimp sausage, broccoli rabe and garlic crumbs

Linguini, button mushroom, garlic and marsala crema, chives

Tubenetti, arugula and pine nut pesto, braised chicken, Parmesan, poached egg


Sweet

10.

Dark Chocolate Brownies

Amaretto whip, raspberry, coffee milk jam and almond brittle

Mascarpone Panna Cotta

rhubarb honey, toasted oats and Kinderhook strawberries