Dinner Menu

Tuesday, July 5th, 2016

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We invite you to choose three, four or five courses from any part of the menu you desire.

Three Courses 45.      Four Courses 55.       Five Courses 65.


An Unlikely Salad of Cabbages and Kohlrabi

beef tongue vinaigrette, caraways, mustard

Curried Montauk Bluefish Mousse

coconut milk ”raita”, toasts, cucumber, green mango and tumeric honey vinegar

Chicken “Nudel” Soup

slow poached farm egg, tubenetti, lemon, “stewed” spinach

A Toast of Lots and Lots of Roasted Garlic

Alfonso black olives, Valtellina Casera, Colfax broccoli

 Spicy Marinated Squid From Long Island

jalapeno, ginger, lime, cilantro, scallion and purple daikon

Spaghetti of Zucchini

basil, green olive – pine nut pesto, ricotta and lemon crumbs

Almond and Chicken Liver Pate

pickles, mustard and toasts

Berry Patch Strawberry and Cucumber “Gazpacho”

Ronnybrook crème fraiche, vanilla, white balsamic and black pepper

Japanese Salad Turnips from Woven Roots

roasted, blanched and raw, a pesto of their own greens, sunflower seeds, aleppo and Crowdie


Pan Roasted Filet of Idaho Trout

petite golden beet borscht, horseradish, orange, chervil, radish, fennel, salmon roe

Seared Confit of Australian Lamb Neck

chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley

Salt Cured NY Strip

smoked kale, crimini mushrooms from Delftree, new onions, veal jus

Roasted Thigh of Vermont Chicken

lemon, fines herbs and garlic scapes

Linguini, NEFF beef Bolognese, pecorino


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