Dinner Menu

Thursday, August 11th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Marinated Beefsteak Tomatoes from Lee

kim chi and swordfish confit

Pork Liver and Pumpkin Seed Pate

blueberry chutney, burnt onion jam, mustard and toasts

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous, opal basil

Roasted Beets and Second Season Strawberries

cream cheese vinaigrette, buckwheat, poppy, vanilla and white balsamic

Chilled Carrot, Curry and Verjus Soup

bulgur, raisins, yogurt, mint and ginger

Cherry Tomato and Green Tomato “Panzanella”

bacon-onion vinaigrette, torn toast, dill and broad beans

Woven Roots Fried and Roasted Zucchini

ricotta, Parmesan, marinara, oregano, funky black olives

Peanut Butter Kohlrabi “Noodles”

cucumber, sesame, garlic, scallion and soy


Pan Roasted Montauk Bluefish

cherry tomatoes, brown butter, pine nuts, raisins, cauliflower and basil

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Confit of Veal Breast

tomato jam, shaved cabbage, caraway and mustard seeds

Crispy Pork Croquettes

tarragon–tomato emulsion, broccoli and seared romaine

Chicken Fried Delftree Mushrooms

more mushrooms, peas from the freezer, leek gravy

Smoky Fried Eggplant Banh Mi, pickles, spicy eggplant “aioli”

Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno


Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, ginger whip, vanilla ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Vanilla and Jasmine Rice Pudding

toasted coconut, cinnamon, pineapple and rum


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