Dinner Menu

Friday, August 28th, 2015

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

Roasted Beets, shaved nectarines, 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 buttermilk

Berry Patch Lettuces, seared cherry tomato “vinaigrette”, toasted crumbs

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

Crispy Pork Spare Ribs, Sugar Shack maple, soy, sesame, cucumber, rice noodles

Fried Zucchini, pepperoni and tomato “marinara”, fennel, sweet peppers, more zucchini, parmesan

Chicken Liver, Sancerre and Almond Pate, pickles, mustard, jam and toasts

Braised NY State 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 prosciutto

Gloucester Haddock, mussels, couscous, saffron, roasted tomato, cherry tomato, green olive and caper

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

Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino

Spaghetti, sweet corn carbonara, salami, Grana Padano

Chamomile and Berle Farm Yogurt Panna Cotta, apricot puree, lemon buttermilk donut 

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

Toasted Carrot Cake, caramel and lemon verbena roasted peaches, cream cheese mousse, pistachio