Dinner Menu
Thursday, August 11th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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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
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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
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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
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Three Courses 45. Four Courses 55. Five Courses 65.
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