Dinner Menu

Tuesday, September 22nd, 2015

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Smaller Plates

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

 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


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


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