Dinner Menu

Sunday, June 5th, 2016

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Smaller Plates

12.

Seared Hadley Asparagus

green olive, almond, feta and sherry

Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk “ranch”, croutons

Pancetta Roasted Colfax Farm Breakfast Radish

slow poached egg, whey braised greens, farro 

White Verjus Poached Vermont Carrots

Ronnybrook yogurt, honey, bulgur, mint

Toast of White Bean and Broccoli Rabe

pistachio pesto

Steelhead Mousse

pickles, toasts and upland cress

Saffron, Cod and Potato Fritters

tartar sauce

MFF Green Kale and Berle Farm’s Haymaker

dried cherry vinaigrette, spelt berries

Delftree Oyster and Shiitake Mushroom Fried Rice

MFF bok choi, soy, scallions, ginger, duck egg

Red Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Beef Tongue Tacos

almond romesco, jalapeno crema and cilantro

sourdough toasts (3.)

Larger Plates

25.

Brined and Roasted Pork Loin Schnitzel

mustard spaetzle, smoked kale, pickled chive blossoms, more mustard

Chicken and Caper Meatballs

creamed spinach and orzo, asparagus and more spinach

“Pastrami” of Upstate Veal Breast

potatoes, carrots, cabbage and caraway

Fried Chicken Thigh Sandwich, spicy bacon and maple, fried egg aioli, English muffin, leaf lettuces (16.)

 

Pasta

15./22.

Linguini, NEFF beef bolognese, red wine, Parmesan

Bucatini, sweet pea and asparagus “carbonara,” black pepper, Valtellina Casera, egg

Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs

Pizzichi Di Farro, lamb and kale ragout, Ronny Brook yogurt

 

Sweet

10.

Frozen Milk Chocolate Mousse

raspberry, salted macadamia and cocoa “soil”

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon