Dinner Menu
Friday, July 1st, 2016
Smaller Plates
12.
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
“Spaghetti” of Summer Squashes
crowdie, basil and pine nut pesto
semolina sourdough toasts (3.)
lettuces with vinaigrette (8.)
Larger Plates
25.
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
Pasta
15./22.
Garganelle, rock shrimp “sausage”, Swiss chard, crumbs
Tubenetti, dandelion green and walnut pesto, braised chicken, pecorino, poached egg
Linguini, NEFF beef Bolognese, Parmesan
Sweet
10.
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