Dinner Menu

Sunday, September 6^th, 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