Dinner Menu
Saturday, June 18th, 2016
Smaller Plates
12.
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
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
Brined and Roasted Leg of Chicken
lima beans, collard greens and “BBQ”
Pasta
15./22.
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
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