Dinner Menu

Friday, June 10th, 2016

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Smaller Plates


Seared Hadley Asparagus

green olive romesco, feta, sherry, upland cress

 Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk, croutons

 Montauk Squid and Chickpea Gazpacho

radish, mint, cucumber, sambal and tahini

Toast of Raw and Roasted Japanese Turnips

ricotta, aleppo, walnut and turnip green pesto

Leaf Lettuces and Verjus Poached Carrots

raisins, hazelnuts and vanilla

 Kale and Havarti Croquettes

curried ketchup, shaved kohlrabi

Skate Wing Fritters

old bay aioli, dressed lettuces

 Green Kale and Berle Farm Haymakers Special

dried cherry vinaigrette, spelt berries

Steelhead Mousse

pickles, mustard, horseradish, egg and toasts

Beef Tongue Tacos

almond romesco, jalapeno and onion crema

semolina sourdough toasts (3.)

Larger Plates


Braised Pork Belly

white bean puree, bonito, fennels, roasted radish and lettuces

Chicken and Caper Meatballs

“creamed” arugula, orzo and asparagus

Sautéed Montauk Bluefish

carrots, Hosta Hill gochu curry kraut, coconut milk and coriander

Duck Leg Confit

braised collard greens, grits and BBQ gastrique



Orrechiette, braised chicken, Parmesan, arugula and pine nut pesto

 Linguini, pea and asparagus carbonara, Valtellina Casera and slow poached egg

Pizzichi di Farro, lamb, cumin, tomato, Ronny Brook yogurt



Dark Chocolate Brownies

coffee ice cream, raspberry, caramel and almond brittle

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon