Dinner Menu

Wednesday, June 29th, 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 and Millet Croquettes

curried ketchup

 Roasted Beets and Pickled Radish

goat yogurt, honey vinegar, shiso and seeded oats

 Garlic Scape and Sourdough Soup

pancetta, spelt berries

Roasted Young Carrots and Monterey Chevre

hazelnut, lemon and honey agrodolce

Woven Roots Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Strawberry and White Balsamic Gazpacho

cucumber, vanilla and crème fraiche

Becket Duck Egg

spinach, beef tongue, caraway and pickled onion

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

crimini mushroms, braised escarole, summer turnips, pickled broccoli raab

 Braised NEFF Beef

BBQ’d beans, smoked kale and kohlrabi slaw

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


Pasta

15./22.

Linguini, NEFF beef bolognese, pecorino

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 and almond brittle

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Spiced Jasmine Rice Pudding

cranberries, white chocolate, coconut and lime