Dinner Menu

Wednesday, July 6th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


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


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


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


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