Dinner Menu
Wednesday, September 9th, 2015
Smaller Plates
12.
Roasted Beets and Hudson Valley Melons
seeds and pistachio granola, yogurt, purple basil vinegar
Tacos of Sweet Corn and Rock Shrimp
almond romesco, scallion, pumpkin seeds and slaw
Marinated Heirloom Tomatoes
burnt garlic Crowdie, pine nut and basil puree, aged balsamic
Beef Tartare of NEFF NY Strip
coconut, herb and chili rice, peanuts, fish sauce, lime vinaigrette
Soup of Charred Eggplant
whey, parmesan, roasted peppers
Veal Sweetbread and Potato Hash
tomato, fried egg, caper, green tomato
Braised NY State Goat Ragout
yogurt spaetzle, cilantro, mint, chilies
Larger Plates
25.
Braised NEFF Beef
button mushroom puree, roasted Millbrook fingerling potatoes and sweet onions
Thigh of Long Island Duck Confit
lentils, bitter plum jam, pickled pear, mustard
Sautéed Bluefish
spicy carrots, pea puree, peas and pea shoots
Fried Pickled Trout
couscous, mussels remoulade, generic iceberg, zucchini, celery, pickled peppers
Pasta
15./22.
Orecchiette, NEFF Beef Bolognese, mock “shaky cheese”
Campanelli, mac + cheese of Berleberg and sweet corn, crumbs
Sweet
10.
Lychee Jello and Berry Patch Melon, mango, macadamia, white chocolate and toasted coconut meringue
Cake Scrap Bread Pudding, toasted oats, Nutella, almond raspberry preserves,
Toasted Carrot Cake, brown sugar roasted peaches, cream cheese mousse, pistachio