Dinner Menu
Saturday, May 16th, 2015
Leaves and Vegetables
12.
Roasted Rainbow Carrots
purple carrot puree, Monterey chevre, arugula, orange, Mill River honey crumbs
Farro, Pine Nuts and Whey “Risotto”
Berry Patch asparagus, pea shoots and Piave
Stephentown Head Lettuces
“creamed” dill seed dressing, lemon, celery, popped amaranth
Local Herbs and Chick Peas
Green Mountain yogurt, saffron, golden raisins, bulgur wheat
Small Plates
10.
Steamed PEI Mussels
pancetta, spicy tomato, gremolata
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and mango vinegar
Tea Sandwich of Fish Salad
store bought white bread, tartar sauce, cucumber, lettuces, salt + vinegar chips
Berry Patch Collard Green “Pozole”
pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread
Fried Sausage of Steelhead “Toro”
Thai flavors, peanut aioli, funky pickles, brined jalapeno, frisee
Semolina toasts 3.
Pasta
15./22.
Carrot Cavatelli, ramp and basil crema, more carrot, almond crumbs
Pizzichi di Farro, Italian sausage, chili vinegar, Swiss chard, pecorino, fennel
Penne, roasted tomato, Lee farms ricotta, Parmesan
Large Plates
26.
Roasted Washington State Steelhead
buttered matzo, horseradish, celery, watercress, grapes
NEFF Butcher’s Steak
Yukon Gold potatoes, French onion “dip,” braised kale and lentils
Sautéed Montauk Bluefish
lobster and avocado emulsion, spinach, summer “salad” turnips
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo