Dinner Menu

Tuesday, August 25th, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.

Roasted Beets, shaved peaches, seeds and pistachio granola, yogurt, cucumber and purple basil vinegar

Spicy Carrot and Hudson Valley Corn Salad, almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds

Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, iceberg and Animal Farm buttermilk

Woven Roots Olive Oil Poached Cherry Tomatoes, pepperoni, garlic crumbs, red wine vinegar, chives

Marinated Beefsteak Tomatoes, burnt garlic ricotta, pine nut and basil puree, aged balsamic

Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toasts

Fried Pork Spare Ribs, soy, sesame, cucumber, scallion, Berkshire Wildflower honey

Big Eye Tuna Melt “Croquette”, Swiss, sundried tomato, rye salt

Black Queen Angus Goat Ragout, yogurt spaetzle, mint, chilies

Braised NEFF Beef, button mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout, tarragon, shallot and pea puree, more peas, La Quercia lomo

Gloucester Haddock, mussels, couscous, saffron, roasted tomato, zucchini, fennel

Roasted Loin of Painted Hills Pork, brine, baked beans and green tomatoes

Cavatelli, roasted eggplant, tomatoes, zucchini and pecorino

Spaghetti, sweet corn carbonara, fennel salami, Grana Padano

Chamomile and Berle Farm Yogurt Panna Cotta, apricot puree, garam masala crumble

 Old Fashioned Chocolate Cake, red wine poached Seneca plums, sour cream, walnut granola

Chilled Yellow Plum and White Chocolate “Soup”, almond, baked raspberries, lychee sorbet