Dinner Menu

Tuesday, June 7th, 2016

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Smaller Plates

12.

Seared Hadley Asparagus

green olive, sourdough, almond, feta and sherry

Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk, croutons

Pancetta Roasted Colfax Farm Breakfast Radish

slow poached egg, whey braised greens, farro 

Toast of White Bean and Broccoli Rabe

pistachio pesto

Steelhead Mousse

pickles, toasts and upland cress

Chilled Chickpea “Gazpacho”

cucumber, harissa, mint, tahini and bulgur 

Green Kale and Berle Farm’s Haymaker Special

dried cherry vinaigrette, spelt berries

Delftree Oyster and Shiitake Mushroom Fried Rice

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

lettuces with vinaigrette (8.)

semolina sourdough toasts (3.)

 

Larger Plates

25.

Brined and Roasted Pork Loin Schnitzel

warm chive blossom and potato salad, lettuces, caraway and mustard

Chicken and Caper Meatballs

“creamed” arugula, orzo and asparagus

Sautéed Montauk Bluefish

carrots, Hosta Hill gochu curry kraut, coconut milk and coriander

Fried Misty Knoll Chicken Thigh Sandwich

spicy bacon and maple, “breakfast egg” aioli, English muffin, leaf lettuces (16.)

 

Pasta

15./22.

Linguini, braised chicken, Parmesan, arugula and pine nut pesto

Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumb

Pizzichi Di Farro, braised beef, green onion, pepperoncini, black pepper and sour cream

 

Sweet

10.

Frozen Milk Chocolate Mousse

raspberry, salted macadamia and cocoa “soil”

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon