Dinner Menu

Tuesday, June 14th, 2016

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Smaller Plates


Seared Hadley Asparagus

green olive romesco, feta, sherry

Delftree Shiitake Fried Rice

Becket duck egg, pickled Colfax bok choi

Montauk Squid and Chickpea Gazpacho

radish, 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

Local Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Chicken Liver and Almond Pate

pickles, jam, mustard and toasts

Asparagus, Green Garlic and Pancetta Soup

more asparagus and sundried tomato

Beef Tongue Tacos

almond romesco, jalapeno and onion crema

lettuces and herb vinaigrette (8.)

semolina sourdough toasts (3.)


Larger Plates


Braised Pork Belly

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

Rhohan Duck Leg Confit

casoulett of beans and collards, “bbq”

Roasted Cod Cheeks

spring green cabbage, asparagus, hop vinegar, herbs and sweet onion soubise




Casarecci, rock shrimp sausage, braised kale and garlic crumbs

Penne, pea puree, asparagus, Valtellina Casera and black pepper

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

Tubenetti, arugula and pine nut pesto, braised chicken, Parmesan, poached egg




Dark Chocolate Brownies

Amaretto whip, raspberry, caramel and almond brittle

Ronny Brook Yogurt Panna Cotta

rhubarb honey, toasted oats and Kinderhook strawberries

Farmer Ground Buckwheat Banana Bread

coconut, cinnamon and cream cheese