Dinner Menu

Tuesday, September 1st, 2015

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

Roasted Beets

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, lettuces and buttermilk

Marinated Beefsteak Tomatoes

burnt garlic ricotta, pine nut and basil puree, aged balsamic

Fried Woven Roots Zucchini

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

Stew of Corn, Grilled Red Pepper and Tomato

cumin, sour cream

Chicken Liver, Sancerre and Almond Pate

pickles, mustard, jam and toasts

Braised NY State Goat Ragout

yogurt spaetzle, cilantro, mint, chilies

“Creamed” Kale and Chicken of the Woods

challah toast, poached egg, chives

Braised NEFF Beef

button mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout

caper and pea puree, tarragon, shallot, more peas, La Quercia prosciutto, pea shoots

Pan Roasted Gloucester Haddock

capers, green olives, mussels, saffron, cherry tomato and couscous

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, whipped cream

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