Dinner Menu
Friday, June 10th, 2016
Smaller Plates
12.
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
25.
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
Pasta
15./22.
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
Sweet
10.
Dark Chocolate Brownies
coffee ice cream, raspberry, caramel and almond brittle
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon