Dinner Menu

Sunday, July 26th, 2015

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Summer Prix Fixe

Three Course  45.
Four Course 55.
Five Course 65.

Cucumber, Apricot and Parsley Tabouli, feta, pumpkin seeds, Ms. Rose’s spices, bulgur wheat


Creamed Sweet Corn “Grits”, poached rock shrimp, slow poached egg, black pepper, hot sauce

Chilled Soup of Hudson Valley Plums, Animal Farm buttermilk, corn bread and more plums

Charred Sugar Snaps, bacon, dill, lettuces, mustard, toasted Swiss

BBQ’d Kale and Beef Toast, challah, generic American cheese, slaw

Maine Lamb “Ceviche”, spicy Vietnamese flavors and herbs

Fried Zucchini, “marinara”, Parmesan, parsley, pickled fennel, toasted garlic and pine nuts

Big Eye Tuna Fritters, sweet pea emulsion, celery, lettuces and lemon

Flap of NEFF Beef, mushrooms, lentils, garlic, broccoli stem Bordelaise, pickled onions

Cob Braised Pork, pinto beans, Hudson Valley corn, jalapeno, almond romesco

Sautéed Washington State Steelhead, beet, carrot, sour mango

Orecchiette, pork sausage, Swiss chard, green olives, pepperoncini, Grana Padano


Spaghetti, corn, tomato and pecorino crema

Lime Basil and Sour Cream Panna Cotta, sour cherries, red vermouth, anise cookies


Almond Cake, apricots, raspberry puree, lemon, whipped mascarpone, white chocolate

Chocolate and Coconut Sorbet, pecan raisin granola, banana