Dinner Menu
Tuesday, September 22nd, 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, croutons
Steamed Cockles
creamed late season sweet corn
Marinated Green Beans
chicken and mushroom “gravy”, rice
Butternut Squash, Ginger and Turmeric Soup
coconut, fish sauce chimichurri
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, Parmesan, “marinara”
Matty’s Delicata Squash and Dale’s Apples
walnut, maple, spinach, sherry
Swiss Cheese Croquettes
smoked “ketchup”
Semolina toasts 3.
Larger Plates
25.
Brined and Roasted Painted Hills Pork Loin
roasted Mill River fingerling potatoes, apple puree, cider
Seared 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
Veal, Porcini and Sage Meatballs
fried polenta, marsala, black truffle, roasted tomato and kale
Pasta
15./22.
Campanelli, braised NEFF beef, pepperoncini, scallion and sour cream
Orecchiette, 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, peach caramel, almond
Buttermilk and Lemon Beignets, red wine poached plums, cream cheese mousse