Dinner Menu
Wednesday, May 14th, 2014
Shoots and Leaves
12.
Organic Green Leaf
artichoke and whey vinaigrette, black olives, fried garlic and farro
“Massaged” NY State Kale
grapes, mint, feta, pumpkin seeds and Leahey farm yogurt
Warm Spinach and Beef Tongue
slow poached egg, pickled green beans, potato and mustard
Watercress and Rhubarb
brie emulsion, croutons and exotic peppercorns
Pan Roasted Lenox Asparagus
warm Rawson Brook Chevre, ramp and sunflower seed pesto
Small Plates
10.
Roasted Button Mushroom Soup
duck sausage and popcorn
Fried Jalapeno Taco
queso blanco, refried beans. slaw, more jalapeno and almond romesco
Long Island Bluefish Salad
pickled cucumber, wild leek, smoked egg salad, toasted bagel
Steamed P.E.I. Mussels
sesame seeds and coconut milk
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Orecchiette, North Plain farm pork sausage, wilted greens, peas and pepperoncini
Linguini, Leahey farm shortrib “Bolognese”, toasted crumbs
Large Plates
26.
Brined and Roasted Vermont Quail
creamy grits and spicy collard greens
Fried Catfish
caper and basil potato puree, dressed spinach
Pan Seared Duck Breast
black tea vinaigrette, leek, carrots, black pepper, lentils
Line Caught Blue Fish
dirty rice, pork belly, cilantro and jalapeno