Dinner Menu

Thursday, July 23rd, 2015

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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