Dinner Menu
Sunday, September 6th, 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
Last of the Local Green Beans
roasted onion, fried potato, bacon, horseradish, generic iceberg and buttermilk
Marinated Heirloom Tomatoes
burnt garlic Crowdie, pine nut and basil puree, aged balsamic
Oven Roasted Beefsteak Tomato
charred eggplant “pate”, roasted peppers, frisee, 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 Mill River fingerling 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, bitter plum jam, pickled pear, mustard
Orecchiette, NEFF Beef Bolognese, mock “shaky cheese”
Campanelli, mac + cheese of Berleberg and sweet corn, crumbs
Lychee Jello and Berry Patch Melon, mango, macadamia and toasted coconut meringue, white chocolate
Cake Scrap Bread Pudding, toasted oats, milk and dark chocolates, almond raspberry preserves
Toasted Carrot Cake, brown sugar roasted peaches, cream cheese mousse, pistachio