Dinner Menu
Saturday, May 30th, 2015
Summer Prix Fixe
Three Course 40.
Four Course 55.
Five Course 65.
To Begin
Chopped and Charred Salad of Berry Patch Joi Choi, radish, avocado, tahini, miso, cucumber, bonito
Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye
Squid and Lemongrass, basil, rice noodles, mango vinegar, toasted peanut oil
Berry Patch Lettuces, vinaigrette
Next
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Seared NEFF Pork Belly, Walker street rhubarb braised collard greens
Swiss Chard and Lee Farms Ricotta Malfatti, stems, brown butter and Parmesan
Skate and Ramp Sausage, tomato and shallot broth, fried quinoa, pickled ramps
Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde
Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo
To Continue
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Fried Soft Shell Crab, summer slaw, peas from the freezer, toasted pea aioli
Montauk Bluefish, pickled asparagus, watercress, asparagus butter, oranges, crumbs, polenta
Spiced Pork Sausage Pierogi, French cabbage, melted sweet onion, Vermont sour cream
Sweet
Warm Crumbled Cornbread, jalapeno ice cream, buttered cornflakes, strawberry
Peanut Butter Mousse, peanut brittle ice cream, cocoa granola, currant
Lemon Cheese Cake, fennel – almond crumb, blueberry jam, sour whip
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker