Dinner Menu

Tuesday, August 23rd, 2016

share this:

We invite each guest to choose

three, four or five courses

from any part of the menu.

Roasted Beets and Berry Patch Strawberries

creme fraiche, white balsamic, vanilla, poppy, buckwheat

Curried Mousse of Bluefish

raisin, coconut milk “raita”, toasts

Toast of Carrot “Top-anade” and Confit

sunflower seeds, pecorino

Hudson Valley Corn Elote Tacos

cotija, almond romesco, cilantro and cabbage 

Cherry Tomatoes and Mozzarella

toasted pine nut “milk”, tomato fondue, focaccia and fried basil

Heirloom and Green Tomato Panzanella

bacon-onion vinaigrette, torn toast, dill

“Spaghetti” of Zucchini and Romano Beans

lemon, Parmesan, toasted garlic and EVOO

NEFF Beef Tartare

toasted marrow vinaigrette, crispy russets, pickles

___________________________________________________

Pan Roasted Skate Wing

brown butter, caper, melted onions and fennel, fingerling potato, parsley

Veal and Hosta Hill Kimchi Fried Rice

sesame, scallion, and tomato

Chicken Fried Maitake Mushrooms

more mushrooms, broccoli, lentils, buttermilk and thyme

Confit of Maine Lamb Neck

saffron couscous, zucchini, cucumber, chickpea, harissa and orange

Braised “Barbacoa” of NEFF Beef

corn pico de gallo, jalapeno, crema

Beef Bolognese, garganelli and “shaky” cheese

Orecchiette, braised chicken, arugula and walnut pesto, peas

The E.L.T. smoky fried eggplant, aioli dressed lettuces, onion and tomato

___________________________________________________

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, maple and rum

______________________________________________________

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