Thursday, July 23rd, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Fennel Braised Carrots, whey and carrot “parsley” puree, fennel pollen, more fennel
Beets, Peaches and Cucumbers from Lee, feta, pumpkin seeds, red onion, chives and white balsamic
Spicy Lime Cured Maine Lamb “Ceviche”, cilantro, purple basil, mint and lettuces
Slow Roasted Tomato, Parmesan brodo, corn, farro, poached rock shrimp
Marrow Braised Dandelion Greens, tomato, poached egg and Parmesan
Marinated Octopus, chickpeas, black olive, chilies, tomato couscous and tahini
Farm Raised Trout Mousse, burdock, horseradish, upland cress, toast and beets
BBQ’d Kale and Beef Toast, challah, generic American cheese, slaw
“Mostly” Raw Big Eye Tuna, basil, cucumber, zucchini, lemon and sugar snaps
Roasted Pork Belly, black beans, early Hudson Valley corn, scallion and pumpkin seed salsa verde
Sautéed Washington State Steelhead, “summer” borscht, puree, last of our sour mango, carrots
Orecchiette, pork sausage, Swiss chard, green olives, pepperoncini, Grana Padano
Spaghetti, squash crema, corn, tomato, pecorino
Berle Farm Yogurt Panna Cotta, sour cherries, red vermouth and graham crumbs
Almond Cake, raspberries and blueberries, lemon, whipped cream
Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, banana and cracker jacks