Dinner Menu

Friday, June 17th, 2016

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Smaller Plates


Seared and Marinated Hadley Asparagus

green olive and arugula pistou, feta, sherry

Montauk Squid and Chickpea Gazpacho

radish, cucumber, sambal and tahini

Toast of Roasted Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm Red Lettuces

favas from MA, mint, lemon and pecorino

“Creamed” Beet Green Croquettes

spiced ketchup, shaved kohlrabi 

Strawberries from Marty and Roasted Beets

goat yogurt, honey vinegar, shiso and seeded oats

Local Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Curry and Bluefish Pate

spicy carrots, coconut milk “raita”, cucumbers

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

Beer Battered Cod Cheeks

celery, potato, tarragon, dressed lettuces

Braised Veal Short Ribs and Meatballs

mascarpone, asparagus, Japanese turnip and peas from the freezer




Casarecci, rock shrimp sausage, broccoli rabe and chili flakes

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

Linguini, NEFF beef Bolognese, red wine, garlic crumbs

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




Dark Chocolate Brownies

Amaretto whip, raspberry, coffee milk jam and almond brittle

Ronny Brook Yogurt Panna Cotta

rhubarb honey, toasted oats and Kinderhook strawberries