Dinner Menu

Wednesday, June 8th, 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

 Chilled Chickpea “Gazpacho”

cucumber, harissa, mint, tahini and bulgur

 Green Kale and Berle Farm’s Haymakers Special

dried cherry vinaigrette, spelt berries

Braised NEFF Beef Jam

black pepper and carrot BBQ, collard greens, toast

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.

Confit of Veal “Pastrami”

russet potatoes, chive, caraway dressed local lettuces

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, fried egg aioli, English muffin, leaf lettuces (16.)


Pasta

15./22.

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

 Bucatini, pea and asparagus carbonara, Valtellina Casera and egg

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


Sweet

10.

Frozen Pale Chocolate Mousse

raspberry, salted macadamia and cocoa “soil”

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon