Dinner Menu
Saturday, October 3rd, 2015
Smaller Plates
12
Fried Green Tomato Tacos
almond romesco, bacon dressed lettuces, jalapeno
Cucumber, Soba, Broccoli and Tuna
petite miso, fried shiitakes and local ginger
Warm Oyster Mushrooms and King Trumpets
wilted spinach, garlic, mustard, farro, ham, egg
Steamed Cockles and Haddock
sweet corn, fried potatoes and scallion
Smoked Tomato and Sweet Pepper Soup
Berleberg grilled cheese, rosemary, black pepper
Cherry Tomatoes, Feta and Charred Eggplant
chickpeas, tahini, cucumber, bulgur
Curried Bluefish Mousse
summer squash mostarda, egg, pickles, toast
Swordfish Salad
grapes, horseradish, endive, Saltines
Matty’s Delicata Squash and Hudson Valley Pears
walnut, frisee, blue cheese and buttermilk
Semolina toasts (3.)
Larger Plates
25.
Sautéed Painted Hills Pork Loin
roasted Mill River fingerling potatoes, apple puree, cider, turnips, spicy greens
Pan Roasted Idaho Trout
pickled beet puree, sour cream, shaved apples, roasted beets, horseradish
Leg of Long Island Duck Confit
duck fat lentils, mustard, spiced huckleberries and wilted radicchio
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta and Parmesan
Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto
Campanelli, pulled braised beef, pepperoncinis and sour cream
Sweet
10.
Chamomile and Leahey Yogurt Panna Cotta, tart plum jam, toasted oats
Toasted Banana Bread, walnut, maple, chocolate, marshmallow, poached pear and coconut
Buttermilk Donuts, roasted pumpkin, cinnamon, pumpkin seed brittle and cream cheese mousse