Dinner Menu
Sunday, October 11th, 2015
Smaller Plates
12
Warm Oyster Mushrooms and King Trumpets
fried garlic mustard, farro, egg, frisee
Smoked Tomato and Whey Soup
cheddar and havarti grilled cheese, rosemary
Roasted Cauliflower and Yogurt
chickpeas, bulgur wheat, currants, parsley, tomato
Roasted Beets and Berry Patch Melon
watercress, Animal Farm buttermilk
Fried Pickle Taco
almond romesco, bacon dressed lettuces, jalapeno
Fried Delftree Shiitake “Roll”
buttered bun, kimchi BBQ, ginger slaw
Curried Bluefish Mousse
pickled cucumber jam, pickles, toast
Purple Top Turnip and Potato Latke
chopped duck hearts, apple, Japanese turnip slaw
Matty’s Delicata Squash and Hudson Valley Pears
pumpkin seed, endive, pomegranate and feta
Woven Roots Broccoli and Radish Top Caesar
more radish, potatoes and Parmesan crumbs
Cockles and Creamed Corn
crumble fries, poached haddock
semolina toasts (3.)
Larger Plates
25.
Schnitzel of D’artagnan Chicken Leg
corned cabbage, spaetzle, smoked vinegar, pickled mustard seeds
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, arugula
Pan Roasted Line Caught Swordfish
salsa verde, greenish beans, fingerlings, burdock, radish and garlic
Leg of Long Island Duck Confit
duck fat lentils, wilted lettuces, mustard, spiced huckleberry jam
Pasta
15./22.
Campanelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs
Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion
Spaghetti, arugula and eggplant pesto, pine nuts, Berle Farm Crowdie, pecorino
Penne, roasted tomato, Lee farms ricotta, Parmesan
Sweet
10.
Chamomile and Leahey Farm Yogurt Panna Cotta
tart plum jam, toasted oats, poached pear
Macadamia, Chocolate Brownie, Coconut and Marshmallow Layer Cake
white chocolate caramel, whipped cream