Dinner Menu
Wednesday, June 8th, 2016
Smaller Plates
12.
Seared Hadley Asparagus
green olive, sourdough, almond, feta and sherry
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk, croutons
Pancetta Roasted Colfax Farm Breakfast Radish
slow poached egg, whey braised greens, farro
Toast of White Bean and Broccoli Rabe
pistachio pesto
Chilled Chickpea “Gazpacho”
cucumber, harissa, mint, tahini and bulgur
Green Kale and Berle Farm’s Haymakers Special
dried cherry vinaigrette, spelt berries
Braised NEFF Beef Jam
black pepper and carrot BBQ, collard greens, toast
Delftree Oyster and Shiitake Mushroom Fried Rice
bok choi, soy, scallions, ginger, duck egg
Red Radish “Caesar” Salad
potatoes, crumbled egg, garlic crumb
Beef Tongue Tacos
almond romesco, jalapeno crema and cilantro
lettuces with vinaigrette (8.)
semolina sourdough toasts (3.)
Larger Plates
25.
Confit of Veal “Pastrami”
russet potatoes, chive, caraway dressed local lettuces
Chicken and Caper Meatballs
“creamed” arugula, orzo and asparagus
Sautéed Montauk Bluefish
carrots, Hosta Hill gochu curry kraut, coconut milk and coriander
Fried Misty Knoll Chicken Thigh Sandwich
spicy bacon and maple, fried egg aioli, English muffin, leaf lettuces (16.)
Pasta
15./22.
Linguini, braised chicken, Parmesan, arugula and pine nut pesto
Bucatini, pea and asparagus carbonara, Valtellina Casera and egg
Pizzichi Di Farro, braised beef, green onion, pepperoncini, black pepper and sour cream
Sweet
10.
Frozen Pale Chocolate Mousse
raspberry, salted macadamia and cocoa “soil”
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon