Dinner Menu
Friday, June 17th, 2016
Smaller Plates
12.
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
25.
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
Pasta
15./22.
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
Sweet
10.
Dark Chocolate Brownies
Amaretto whip, raspberry, coffee milk jam and almond brittle
Ronny Brook Yogurt Panna Cotta
rhubarb honey, toasted oats and Kinderhook strawberries