Dinner Menu
Thursday, June 16th, 2016
Smaller Plates
12.
Seared Hadley Asparagus
green olive and arugula 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
Strawberries from Marty’s and Roasted Beets
goats milk, honey, shiso and seeded oats
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
25.
Braised Pork Belly
white bean puree, bonito, fennels, roasted radish and cucumber
Rhohan Duck Leg Confit
cassoulet 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, ecorino, jus
Pasta
15./22.
Casarecci, rock shrimp sausage, braised kale and garlic crumbs
Garganelli, 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
Sweet
10.
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