Sunday, August 2nd, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Green Beans and Sugar Snaps from Lee, fried onion, bacon and Animal Farm buttermilk
Woven Roots Beets and Apricots, feta, bulgur wheat, pumpkin seeds, yogurt and za’atar
Chilled Carrot and Hudson Valley Peach Soup, white balsamic, shisito, ginger and mint
Farm Raised Steelhead Trout Mousse, pickled things, horseradish, toasts
Fried Zucchini, marinara, Parmesan, pickled fennel, toasted garlic, pine nuts
Milk Poached Grits, rock shrimp and corn salad, Feather Ridge egg and black pepper
Big Eye Tuna Fritters, sweet pea emulsion, more peas and lemon
NEFF Flank Steak, broccoli “marrow” steak sauce, lentil, sweet onion and parsley
Misty Knoll Chicken Schnitzel, summer kraut, Alsatian mustard, sorrel
Roasted Bluefish, white bean puree, spicy carrots, mussels and cilantro
Sautéed Haddock, sweet corn risotto, roasted tomato “fondue”, chives
Orecchiette, pork sausage, Swiss chard, green olives, pepperoncini, Grana Padano
Ricotta cavatelli, charred eggplant puree, basil, tomato and aged balsamic crumb
Purple Basil and Greek Yogurt Panna Cotta, sour cherries, red vermouth, anise cookie
Warm Crumbled Cornbread, blueberries, lime cream, mascarpone
Chocolate and Coconut Sorbet, pecan raisin granola, banana, almond