Dinner Menu

Sunday, August 2nd, 2015

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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