Dinner Menu

Saturday, June 11th, 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

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


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



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



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