Dinner Menu

Tuesday, September 15th, 2015

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Smaller Plates

Beets and Hudson Valley Melon

poppy seed yogurt, purple basil vinegar, sunflower seeds, feta

Chorizo and Corn Tacos

pumpkin seed romesco, bodega jalapeno and slaw

Oven Roasted Woven Roots Tomato

roasted red peppers, buttermilk, arugula, croutons

Charred Eggplant Soup

whey, eggplant croutons and Parmesan

Beef Tartare of NEFF NY Strip

spicy coconut rice, peanuts, fish sauce, lime vinaigrette

Idaho Trout Mousse

egg, pickled beet and tarragon jam, wax beans, radish and toast

Toast of “Creamed” Big Eye Tuna

mushrooms, pea shoots and salsa verde

Fried Colfax Farm Zucchini

pickled fennel, roasted zucchini, Parmesan and “marinara”

Semolina toasts          3.

Larger Plates


 Pan Roasted NEFF Beef Tri-Tip
button mushroom puree, roasted Millbrook fingerling potatoes, green beans and sweet onions

Seared Atlantic Haddock

fennel, lemon, raisin, pine nuts, white beans and cherry tomatoes

Veal and Porcini Meatballs

fried polenta, marsala, kale, sage, black truffle and tomato

Leg of Long Island Duck Confit

duck fat lentils, mustard, plum jam poached pear and frisee



Orecchiette, NEFF Beef Bolognese, pecorino

Campanelli, mac + cheese of Berleberg and sweet corn, crumbs

Penne, roasted tomato, Lee farms ricotta and Parmesan



Jalapeno Ice Cream, strawberry and rhubarb, macadamia and coconut meringue

Cake Scrap Bread Pudding, toasted oats, Ovaltine, almond raspberry preserves

Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse