Dinner Menu
Thursday, May 28th, 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