Dinner Menu
Sunday, May 17th, 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
Local Herbs and Chick Peas
Green Mountain yogurt, saffron, golden raisins, bulgur wheat
Stephentown Young Spinach
“creamed” dill seed dressing, popped amaranth
Berry Patch Seared Asparagus
green olives, bitter green pesto and preserved egg yolk
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, frisee, salt + vinegar chips
Berry Patch Collard Green “Pozole”
pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread
Semolina toasts 3.
Pasta
15./22.
Carrot Cavatelli, ramp and asparagus 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.
Sautéed Montauk Bluefish
buttered matzo, horseradish, celery, watercress, grapes
NEFF Butcher’s Steak
fried potatoes, French onion “dip,” braised kale and lentils
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo