Dinner Menu
Saturday, June 11th, 2016
Smaller Plates
12.
Seared Hadley Asparagus
green olive romesco, feta, sherry, upland cress
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk, croutons
Skate Wing Fritters
old bay aioli, dressed lettuces
Montauk Squid and Chickpea Gazpacho
radish, mint, cucumber, sambal and tahini
Toast of Marinated and Roasted Japanese Turnips
ricotta, aleppo, walnut and turnip green pesto
Red Lettuces and Verjus Poached Carrots
raisins, hazelnuts and vanilla
Kale and Havarti Croquettes
curried ketchup, shaved kohlrabi
Green Kale and Berle Farm Haymakers Special
dried cherry vinaigrette, spelt berries
Chicken Liver and Almond Pate
pickles, jam, mustard and toasts
Asparagus and Goat’s Milk Soup
green garlic, more asparagus and pancetta
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 Cremini Meatballs
“creamed” arugula, orzo and asparagus
Sautéed Montauk Bluefish
carrots, Hosta Hill gochu curry kraut, coconut milk and coriander
Rhohan Duck Leg Confit
braised collard greens, grits and BBQ gastrique
Pasta
15./22.
Casarecci, rock shrimp sausage, braised kale and garlic crumbs
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
Amaretto whip, raspberry, caramel and almond brittle
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon
Ronny Brook Yogurt Panna Cotta
rhubarb honey, toasted oats and Kinderhook strawberries