Dinner Menu
Wednesday, May 27th, 2015
Small Plates
12.
Overmeade Roasted Asparagus
Monterey chevre, sunflower seed and bitter green pesto
Local Herbs and Chick Peas
Green Mountain yogurt, golden raisins, bulgur wheat
Marinated Asparagus
bone marrow bordelaise, russets, fine herbs, cured yolk
Kale Pesto and Cricket Creek Veal Shank Agnolotti
pine nut and pecorino
Berry Patch Lettuces and Radishes
last year’s blackberry and this year’s rhubarb vinaigrette, black pepper
Marinated Montauk Squid
rice noodles, jalapeno, cucumber, toasted peanut oil and kaffir lime “dashi”
Pickled Spanish Mackerel
grapes, horseradish, shallot, matzo, Tuscan kale crisp
Seafood Sausage of Skate and Ramp
tomato, shallot and frisee
Semolina toasts 3.
Pasta
15./22.
Cricket Creek Farmer’s Cheese Cavatelli
roasted tomato, Snug Valley pancetta, black kale, pepperoncini
Pizzichi di Farro
asparagus and basil “pesto”, Marcona almonds, ricotta and Parmesan
Large Plates
26.
NEFF Butcher’s Steak
Yukon’s, green beans, lentils, button mushroom and onion puree
Fried Soft Shell Crab
pea shoot slaw, peas from the freezer, toasted pea aioli
Montauk Bluefish
pickled asparagus, escarole, asparagus butter, oranges, crumbs and whey braised polenta