Dinner Menu

Tuesday, July 21st, 2015

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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