Dinner Menu
Saturday, September 5th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Roasted Beets and Hudson Valley Peaches
seeds and pistachio granola, yogurt, cucumber and purple basil vinegar
Spicy Carrot and Sweet Corn Salad
almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds
Green Beans from Lee
roasted onion, fried potato, bacon, horseradish, lettuces, poached egg and buttermilk
Marinated Heirloom Tomatoes
burnt garlic Crowdie, pine nut and basil puree, aged balsamic
Oven Roasted Beefsteak Tomato
charred eggplant “pate”, roasted peppers, cucumber, tahini
Fried Woven Roots Zucchini
tomato “marinara”, pickled fennel, more zucchini, Parmesan
Stew of Corn, Grilled Red Pepper and Tomato
cumin, sour cream
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 mussel “remoulade,” carrot puree, couscous, cucumber, celery, chickpea batter, peppers
Thigh of Long Island Duck Confit
lentils, plum, pickled pear, mustard and frisee
Orecchiette, NEFF Beef Bolognese, mock “shaky cheese”
Campanelli, mac + cheese of Vermont cheddar and sweet corn, crumbs
Lychee Jello and Berry Patch Melon, mango, macadamia and toasted coconut meringue, white chocolate
Old Fashioned Chocolate Cake, red wine poached Seneca plums, whipped cream, toasted oats, almond
Toasted Carrot Cake, brown sugar roasted peaches, cream cheese mousse, pistachio