Dinner Menu
Wednesday, July 6th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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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
Lettuces from Mill River
shaved Vermont beets, Animal Farm buttermilk
Japanese Salad Turnips from Woven Roots
roasted, blanched and raw, a pesto of their own greens, sunflower seeds, aleppo and Crowdie
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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, spicy lamb, veal and tomato ragout, pecorino
Pizzichi de Farro, braised beef and pepperoncini, sour cream, green onion
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Dark Chocolate Brownies
Amaretto whip, caramel ice cream, raspberry puree 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
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Three Courses 45. Four Courses 55. Five Courses 65.
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