Dinner Menu

Wednesday, September 16th, 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

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

 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


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


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