Dinner Menu
Saturday, July 11th, 2015
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