Dinner Menu

Sunday, June 26th, 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

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 vinaigrette

Spaghetti” of Summer Squashes

crowdie, basil, green olive and pine nut pesto

semolina sourdough toasts (3.)

lettuces with vinaigrette (8.)


Larger Plates

25.

Confit of Rohan Duck

pickled broccoli raab, warm lettuces, crimini mushrooms

Seared Montauk Bluefish

cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut

Crispy Chicken Thighs

seared romaine, pickled cucumbers, “creamed” dill and black pepper dressing, garlic scapes

Braised NEFF Beef

limas, collard greens, “BBQ” and kohlrabi slaw


Pasta

15./22.

Linguini, veal and smoked kale ragout, pecorino and garlic crumbs

Tubenetti, chopped spinach, garlic, braised chicken, Parmesan, poached egg

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


Sweet

10.

Dark Chocolate Brownies

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

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Spiced Jasmine Rice Pudding

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