Dinner Menu

Wednesday, June 15th, 2016

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Smaller Plates


Seared Hadley Asparagus

green olive pistou, 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 Roasted Turnips and Marinated Favas

ricotta, aleppo, walnut and turnip green pesto

Red Lettuces and Verjus Poached Carrots

raisins, hazelnuts and vanilla

 Beet Green Croquettes

curried ketchup, shaved kohlrabi

 Green Kale and Berle Farm Haymakers Special

dried cherry vinaigrette, spelt berries

Local Napa Cabbage Salad

Hosta Hill kimchi, carrots,peanuts, sesame, scallion

Chicken Liver and Almond Pate

pickles, jam, mustard and toasts

Confit of NEFF Lamb Belly Tacos

almond romesco, cabbage, cucumber, jalapeno

lettuces and herb vinaigrette (8.)

semolina sourdough toasts (3.)

Larger Plates


Braised Pork Belly

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

Rhohan Duck Leg Confit

casoulette of beans and collards, “bbq”

Beer Battered Cod Cheeks

blanched celery, russet potato salad, tarragon, dressed lettuces

Braised Veal Short Ribs and Meatballs

spring green cabbage, asparagus, peas, japanese turnip, Pecorino, jus



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