Dinner Menu

Friday, June 24th, 2016

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Smaller Plates

12.

Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm Lettuces

mint, local peas, lemon and pecorino

“Creamed” Beet Green Croquettes

curried ketchup, shaved kohlrabi

Roasted Beets and Marinated Strawberries

goat yogurt, honey vinegar, shiso and seeded oats

Almond and Chicken Liver Pate

pickles, mustard and toasts

Roasted Young Carrots and Monterey Chevre

hazelnut, lemon and honey agrodolce, lettuces

Local Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Strawberry and White Balsamic Gazpacho

cucumber, radish, vanilla and crème fraiche

Garlic Scapes, Broccoli Raab, Farro, Spelt Berries

pancetta, white bean, sundried tomato, basil

lettuces and herb vinaigrette (8.)

semolina sourdough toasts (3.)

 

Larger Plates

25.

Confit of Rohan Duck

pickled broccoli raab, warm lettuces, crimini mushrooms and lima beans

Seared Cod Cheeks

petite chowder of clams, arugula and green garlic, smoked kale, potato

Veal, Pecorino and Oregano Meatballs

Berle farm Crowdie, radish, Japanese turnip and peas

Braised NEFF Beef

red beans, collard greens, “BBQ” and kohlrabi slaw

  

Pasta

15./22.

Linguini, rock shrimp sausage, Swiss chard, garlic crumbs

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

Buckwheat Spaetzle, garlic scapes, melted cabbage, Valtellina Casera, chives

 

Sweet

10.

Dark Chocolate Brownies

Amaretto whip, caramel ice cream, coffee milk jam, raspberry and almond brittle

Mascarpone Panna Cotta

rhubarb honey, butter crunch and Kinderhook strawberries

Spiced Jasmine Rice Pudding

poached greenish mango and lychee from the Fryes, coconut, lime