Dinner Menu

Friday, August 12th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

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Woven Roots Beefsteak Tomato

spicy corn, jalapeno, cilantro and crab dressing

Toast of Swordfish Confit

garlic, pickled broccoli raab, green olives and parsley

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous

Roasted Beets and Second Harvest Strawberries

cream cheese vinaigrette, buckwheat, poppy, vanilla and white balsamic

Chilled Chickpea and Tahini “Gazpacho”

cucumber, tomato, lemon and bulgur

Cherry Tomato and Green Tomato “Panzanella”

bacon-onion vinaigrette, torn toast, dill and broad beans

Woven Roots Fried and Roasted Zucchini

Lee farms ricotta, Parmesan, marinara, oregano, funky black olives

Peanut Butter Kohlrabi “Noodles”

cucumber, sesame, garlic, scallion and soy

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Pan Roasted Montauk Bluefish

cherry tomatoes, brown butter, pine nuts, raisins, cauliflower and basil

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Chicken Fried Delftree Mushrooms

more mushrooms, peas from the freezer, leek gravy

Confit of Veal Breast

tomato jam, shaved cabbage, caraway and mustard seeds

Pan Roasted Vermont Chicken Thigh

butter bean “cassoulet”, broccoli, tarragon vinegar

Smoky Fried Eggplant Banh Mi, pickles, spicy eggplant “aioli”

Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno

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Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, ginger whip, vanilla ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Vanilla and Jasmine Rice Pudding

toasted coconut, cinnamon, pineapple, strawberries and rum

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Three Courses 45.      Four Courses 55.       Five Courses 65.

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