Dinner Menu

Thursday, May 28^th, 2015

Vegetables and Leaves

12.

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Local Herbs and Chick Peas, Green Mountain yogurt, golden raisins, bulgur wheat

Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye

Marinated Asparagus, bone marrow bordelaise, russets, fine herbs, cured yolk

Berry Patch Lettuces and Radishes, last year’s blackberry and this year’s rhubarb vinaigrette, black pepper

Small Plates

12.

Pickled Spanish Mackerel, grapes, horseradish, shallot, matzo, Tuscan kale crisp

Seafood Sausage of Skate and Ramp, tomato, shallot and frisee

Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde

Semolina toasts 3.

Pasta

15./22.

Cricket Creek Farmer’s Cheese Cavatelli, pancetta, roasted tomato, black kale and pepperoncini

Pizzichi di Farro, asparagus and marcona almond pesto, Lee farms ricotta, pecorino

Large Plates

26.

NEFF Butcher’s Steak, Yukons, green beans, lentils, wood ears, roasted onions, toasted onion puree

Fried Soft Shell Crab, summer slaw, peas from the freezer, toasted pea aioli (15./30.)

Montauk Bluefish, pickled asparagus, escarole, asparagus butter, oranges, crumbs, whey braised polenta

Four Course Menu Tasting           45.

Chef de Cuisine – Raymond Stalker                Chef/Owner – Bjorn Somlo