Dinner Menu
Wednesday, September 16th, 2015
Smaller Plates
12.
Beets and Hudson Valley Melon
poppy seed yogurt, purple basil vinegar, sunflower seeds, feta
Chorizo and Corn Tacos
almond romesco, bodega jalapeno and slaw
Oven Roasted Woven Roots Tomato
roasted red peppers, buttermilk, arugula, croutons
Soup of Charred Eggplant
whey, Parmesan and eggplant croutons
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. Chicken wings, smoked jalapeno 8.
Larger Plates
25.
Pan Roasted NEFF Beef Tri-Tip
button mushroom puree, roasted Millbrook fingerling potatoes, green beans and sweet onions
Seared Filet of Porgy
fennel, lemon, raisin, pine nut, white bean 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
Pasta
15./22.
Orecchiette, braised NEFF beef, pepperoncini, cultured Vermont butter, scallion and sour cream
Campanelli, mac + cheese of Berleberg and sweet corn, crumbs
Penne, roasted tomato, Lee farms ricotta and Parmesan
Sweet
10.
Jalapeno Ice Cream, strawberry and rhubarb jam, fall strawberries, 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