Dinner Menu
Friday, September 11th, 2015
Smaller Plates
12.
Roasted Beets and Hudson Valley Melons
seeds and pistachio granola, yogurt, cucumber, purple basil vinegar
Chorizo, Mussels and Corn Tacos
pumpkin seed romesco, bodega jalapeno and slaw
Oven Roasted Woven Roots Tomato
roasted red peppers, buttermilk, arugula, croutons, cherry tomatoes
Beef Tartare of NEFF NY Strip
spicy coconut rice, peanuts, fish sauce, lime vinaigrette
Soup of Charred Eggplant
whey, Parmesan, eggplant croutons
Smoked Trout Pate
egg, tarragon, wax beans, chard stem, horseradish and toast
Braised NY State Goat Ragout
yogurt spaetzle, cumin, mint, cilantro
Fried Woven Roots Zucchini
tomato puree, pickled fennel, more zucchini, Parmesan
Larger Plates
25.
Braised NEFF Beef
button mushroom puree, roasted Millbrook fingerling potatoes and sweet onions
Long Island Duck Confit
lentils, bitter plum jam, pickled pear, mustard
Sautéed Halibut
carrots, pea puree, peas and pea shoots
Fried Vermont Quail
green beans, bacon, pickled green tomatoes, black pepper gravy
Pasta
15./22.
Orecchiette, NEFF Beef Bolognese, pecorino
Campanelli, mac + cheese of Berleberg and sweet corn, crumbs
Sweet
10.
Lychee Jello and Berry Patch Melon, mango, macadamia, white chocolate and toasted coconut meringue
Cake Scrap Bread Pudding, toasted oats, Nutella, almond raspberry preserves
Buttermilk and Lemon Donut “Holes”, red wine poached plums, cream cheese mousse