Dinner Menu
Sunday, June 26th, 2016
Smaller Plates
12.
Toast of Roasted Woven Roots Salad Turnips
ricotta, aleppo, walnut and turnip green pesto
Mighty Food Farm Lettuces
mint, local peas, lemon and pecorino
“Creamed” Beet Green Croquettes
curried ketchup, shaved kohlrabi
Roasted Beets and Marinated Strawberries
goat yogurt, honey vinegar, shiso and seeded oats
Almond and Chicken Liver Pate
pickles, mustard and toasts
Roasted Young Carrots and Monterey Chevre
hazelnut, lemon and honey agrodolce
Local Napa Cabbage Salad
Hosta Hill kimchi, peanuts, sesame, scallion
Strawberry and White Balsamic Gazpacho
cucumber, radish, vanilla and crème fraiche
Garlic Scapes, Broccoli Raab, Farro, Spelt Berries
pancetta, white bean, sundried tomato vinaigrette
“Spaghetti” of Summer Squashes
crowdie, basil, green olive and pine nut pesto
semolina sourdough toasts (3.)
lettuces with vinaigrette (8.)
Larger Plates
25.
Confit of Rohan Duck
pickled broccoli raab, warm lettuces, crimini mushrooms
Seared Montauk Bluefish
cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut
Crispy Chicken Thighs
seared romaine, pickled cucumbers, “creamed” dill and black pepper dressing, garlic scapes
Braised NEFF Beef
limas, collard greens, “BBQ” and kohlrabi slaw
Pasta
15./22.
Linguini, veal and smoked kale ragout, pecorino and garlic crumbs
Tubenetti, chopped spinach, garlic, braised chicken, Parmesan, poached egg
Buckwheat Spaetzle, garlic scapes, melted cabbage, Valtellina Casera, mustard
Sweet
10.
Dark Chocolate Brownies
Amaretto whip, caramel ice cream, coffee milk jam, raspberry and almond brittle
Toasted Cornbread and Vermont Strawberries
jalapeno ice cream and lime curd
Spiced Jasmine Rice Pudding
poached greenish mango and lychee from the Fryes, coconut, lime