Thursday, August 13th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Chilled Borscht of Tart Plums, coconut and ginger chimichurri
Cherry Tomato “Gazpacho”, smoked paprika, poached rock shrimp, green olives, zucchini, garlic croutons
Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock
Roasted Beets, shaved nectarines, pistachio, Lee farms ricotta, cucumber and white balsamic
Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk
Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg
Sugar Snaps and Berle Farm Yogurt, mint, cucumber, red onion and sunflower seeds
Cheap Beer Battered Haddock Tails, lemon, caper, tarragon pickle aioli
Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo, crema
Seared NEFF Tri Tip, arugula-pine nut puree, grilled zucchini and pickled mushrooms
Thigh of Duck Confit, lentils, radicchio, plums and aged balsamic
Roasted Nova Scotia Swordfish, white bean puree, tomato, black olives and pepperoncini
Spaghetti, summer corn carbonara, pancetta, Grano Padano
Ricotta cavatelli, eggplant puree, tomatoes, zucchini, pecorino
Ginger and Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble
Blueberry and Cornmeal Cake, mascarpone, more blueberries, almond and white chocolate
Chocolate and Coconut Sorbet, pecan raisin granola, banana