Dinner Menu
Friday, July 10th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Braised Kale Salad, Berle Farm Crowdie, spring garlic, crumbs, scapes and zucchini
Woven Roots Sugar Snaps, farro, pine nuts, parsley, mozzarella “brodo”, chili oil
Pete’s Greens, chive blossom vinegar, charred jalapeno and buttermilk dressing, scallion
Duck Liver and Almond Pate, apricot chutney, burdock, mustard, toast
Roasted Woven Roots Carrots and Collard Greens, orange, cumin, chili, mussel vinaigrette
Tartare of NEFF NY Strip, portobello “confit”, bonito, celery, sesame and toasted challah
Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan
Peppered Pork Belly, Japanese turnips, lentils, dill pickled green strawberries, sweet mustard
Fried Pollock, peas, caper- oregano aioli, potato, butter lettuces, hothouse beefsteak tomato
NEFF Flank, seared broccoli, garlic scapes, Rawson chevre
Wild Striped Bass, parsley, lemon, fennel, frisee and sugar snaps
Roasted Breast of Poussin, cockle and tomato broth, squash, cucumber. braised leg
Orecchiette, Bolognese, Grano Padano
Leahey Farm Yogurt Panna Cotta, mango “nage” and keffir lime ice
Almond Cake, lemon, whipped cream, white chocolate, baked rhubarb and nectarines
Frozen Peanut Butter Pie, chocolate, currant, whiskey, cocoa