Dinner Menu

Wednesday, September 20th, 2017

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To Start

12.

 Toast of Woven Roots’ Tomato

almond romesco, bacon fat aioli, pickled jalapeno

Veal Rillettes

pickles, toasts and mustard

Hudson Valley Corn Soup

corn bread stuffing

Jenn’s Lettuce and Peaches

white balsamic, shallots and pistachio

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

NEFF Beef “Tartare”

beef fat tartare sauce, mustard and cherry tomatoes

Croquettes of Chicken Wing Confit and Rice

peanut butter, sunflower seed and carrot

Curried Chicken Salad

kohlrabi, sweet corn, peas from the freezer and lime

Fried Maitake Mushrooms

rarebit, parsley and pickled zucchini

Poached Farm Egg

corned veal hash, basically ketchup

Semolina toasts (3.)


Next

18.

Orecchiette, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, cherry tomato and roasted pepper

Portobello Confit, warm salad of oyster mushrooms, frisee, grains and alliums

Sautéed Filet of Idaho Trout, lettuces, white beans, tomato, salsa verde

Meatloaf, sweet onion gravy, braised kale and potato sticks


Larger Plates

26.

 Leg of Long Island Duck Confit

lentils, mustard greens, peaches and jam

Seared Butcher’s Steak

warm salad of potatoes, field onions and arugula, roasted garlic “cream”, black pepper


Sweet        

10.

Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle

Pecan Fry Bread, maple-poached peaches, cream cheese mousse