Dinner Menu

Friday, August 26th, 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 Confit and Carrot “Top-anade”

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 oil

Heirloom and Pickled Green Tomato Panzanella

bacon vinaigrette, shaved onion and torn toast

“Spaghetti” of Zucchini and Romano Beans

lemon, Parmesan, toasted garlic and EVOO

NEFF Beef Tartare

toasted marrow vinaigrette, crispy russets, pickles

___________________________________________________

Pan Seared Skate Wing

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

Roasted Thigh of Vermont Chicken

butter beans, basil and cherry tomatoes

Sweet, Sour and Smoked Eggplant Grinder, ginger aioli, pickled Napa cabbage salad

Chicken Fried Maitake Mushrooms

lentils, broccoli and more mushrooms

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

Veal and Kimchi Fried Rice, pickles, farm egg, scallion

___________________________________________________

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, watermelon and pineapple poached raisins

______________________________________________________

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