Dinner Menu
Tuesday, September 1st, 2015
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