Dinner Menu

Saturday, June 18th, 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, sambal and tahini

Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm 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”

Lamb Belly Tacos

almond romesco, summer slaw, 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

Brined and Roasted Leg of Chicken

lima beans, collard greens and “BBQ”



Garganelli, rock shrimp sausage, broccoli rabe and garlic crumbs

Linguini, button mushroom, garlic and marsala crema, chives

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