Dinner Menu

Friday, July 1st, 2016

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Smaller Plates


Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm Lettuces

smoked pickles, Vermont cheddar

“Creamed” Beet Green and Millet Croquettes

curried ketchup

Roasted Beets and Pickled Radish

goat yogurt, shiso vinegar and seeded oats

Garlic Scape and Sourdough Soup

pancetta, spelt berries, parsley

Roasted Young Carrots and Monterey Chevre

pumpkin seeds, lemon and honey agrodolce

Woven Roots Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Strawberry and White Balsamic Gazpacho

cucumber, vanilla and crème fraiche

Becket Duck Egg

spinach, beef tongue, caraway and pickled onion

Spaghettiof Summer Squashes

crowdie, basil and pine nut pesto

semolina sourdough toasts (3.)

lettuces with vinaigrette (8.)


Larger Plates


NEFF Hanger Steak

Colfax broccoli puree, potatoes, onions, more broccoli and steak jus

Fried Soft Shelled Crabs

cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut

Seared Montauk Bluefish

white beans, spicy tomato and pickled raab

Pan Roasted Chicken Thighs

seared escarole, pickled cucumbers, “creamed” chive and black pepper dressing, garlic scapes



Garganelle, rock shrimp “sausage”, Swiss chard, crumbs

Tubenetti, dandelion green and walnut pesto, braised chicken, pecorino, poached egg

Linguini, NEFF beef Bolognese, Parmesan




Dark Chocolate Brownies

Amaretto whip, caramel ice cream, coffee milk jam and almond brittle

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Berle Farm Yogurt Panna Cotta

Walker street rhubarb honey, butter crunch