Dinner Menu
Wednesday, September 2nd, 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
Braised NEFF Beef
button mushroom puree, roasted potatoes and sweet onions
Sautéed Idaho Trout
caper and pea puree, tarragon, shallot, more peas, smoked trout belly, pea shoots, chives
Fried Gloucester Haddock
saffron and mussels “remoulade”. carrot puree, couscous, cucumber, celery, chickpea batter, peppers
Orecchiette, roasted eggplant, tomatoes, Lee farms ricotta, zucchini and pecorino
Campanelli, Vermont cheddar and sweet corn, mac + cheese, crumbs
Spaghetti, cherry tomatoes, La Quercia prosciutto, EVOO, shallot, garlic and Parmesan
Lychee Jello, mango, jalapeno, melon, macadamia and coconut
Old Fashioned Chocolate Cake, red wine poached Seneca plums, whipped cream, almond
Toasted Carrot Cake, caramel and lemon verbena roasted peaches, cream cheese mousse, pistachio