Dinner Menu

Saturday, July 11th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


Braised Kale Salad, Berle Farm Crowdie, tomato, crumbs, scapes and zucchini

Sugar Snaps from Lee, farro, pine nuts, parsley, mozzarella “brodo”, chili oil

Pete’s Greens, chive blossom vinegar, charred jalapeno and buttermilk dressing, scallion

 Chilled Soup of Cucumber and Berle Farm Yogurt, grilled tomato and mint oil



Duck Liver and Almond Pate, apricot chutney, burdock, mustard, toast

Woven Roots Carrots, orange, cumin, chili, collard greens and 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, Walker Street broccoli, garlic scapes, Rawson Brook chevre 

Wild Striped Bass, parsley, lemon, fennel, frisee and sugar snaps 

Roasted Poussin, cockle and tomato jus, squash, squash blossom

Orecchiette, Bolognese, Grano Padano


Leahey Farm Yogurt Panna Cotta, mango “nage” and keffir lime ice 

Almond Cake, lemon, whipped cream, white chocolate, baked nectarines and rhubarb

Frozen Peanut Butter Pie, chocolate, currant, whiskey, cocoa