Dinner Menu
Tuesday, July 21st, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Seared Lamb “Ceviche”, bitter lettuces, sour mango, sambal, cilantro and purple basil
Fennel Braised Carrots, whey and carrot “parsley” puree, orange, fennel pollen, more fennel
Beets, Peaches and Cucumbers from Lee, yogurt, red onion, chives, dill
Woven Roots Broccoli, Garlic Scapes and Button Mushrooms, goat’s tomme vinaigrette, barley, cashew
Trout Mousse, horseradish, toasts, cauliflower, golden raisins, capers
Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan
Marinated Octopus, chickpeas, black olive, chilies, tomato couscous and tahini
Stew of Clams, Mussels and White Fish, saffron, collard greens, smoked paprika
Roasted Pork Belly, black beans, early Hudson valley corn, scallion and pumpkin seed salsa verde
Duck Thigh Confit, braised drum, radicchio, Hudson Valley plums and aged balsamic
Fried Green Tomatoes, Pickles and Chicken, sweet mustard slaw, glazed carrot “puree”, buttermilk
Almost “Raw” Big Eye Tuna, zucchini, cucumber, lemon, peas, basil
Orecchiette, pork sausage, pepperoncini, Swiss chard, green olives, Grana Padano
Berle Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice
Almond Cake, raspberries and blueberries, lemon, whipped cream
Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks