Dinner Menu
Saturday, September 19th, 2015
Smaller Plates
12.
Beets and Hudson Valley Melon
poppy seed yogurt, purple basil vinegar, pistachio granola, feta
Chorizo and Corn Tacos
almond romesco, bodega jalapeno and slaw
Oven Roasted Woven Roots Tomato
roasted red peppers, buttermilk, pea shoots, croutons
Marinated Green Beans, Cucumber and Miso
local yellow ginger, radish and sesame
Cherry Tomato and Charred Eggplant
chickpeas, tahini, parsley, red onion, lemon, bulgur
Curried Bluefish Pate
apple mustard, pickled salad, egg, toast
Fried Colfax Farm Zucchini
pickled fennel, roasted zucchini, Parmesan, “marinara”
Matty’s Delicata Squash and Dale’s Apples
walnut, cider, frisee, creme fraiche
Swiss Cheese Croquettes
smoked “ketchup”, corn, mushroom and dill
Larger Plates
25.
Brined Pork Loin
roasted Millbrook fingerling potatoes, apple puree, pickled cabbage and cider
Seared Rare Big Eye Tuna
fennel, lemon, raisin, pine nut, white bean and cherry tomatoes
Leg of Long Island Duck Confit
duck fat lentils, mustard, plum jam, poached pear and wilted lettuces
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
Rye and semolina gnocchi, braised rabbit, carrot, sunflower seed and arugula pesto
Sweet
10.
Vanilla and Indian Sarsaparilla Panna Cotta, fall strawberries, crumbled graham crackers
Cake Scrap Bread Pudding, toasted oats, milk chocolate, almond raspberry preserves
Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse