Dinner Menu
Tuesday, August 23rd, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
Roasted Beets and Berry Patch Strawberries
creme fraiche, white balsamic, vanilla, poppy, buckwheat
Curried Mousse of Bluefish
raisin, coconut milk “raita”, toasts
Toast of Carrot “Top-anade” and Confit
sunflower seeds, pecorino
Hudson Valley Corn Elote Tacos
cotija, almond romesco, cilantro and cabbage
Cherry Tomatoes and Mozzarella
toasted pine nut “milk”, tomato fondue, focaccia and fried basil
Heirloom and Green Tomato Panzanella
bacon-onion vinaigrette, torn toast, dill
“Spaghetti” of Zucchini and Romano Beans
lemon, Parmesan, toasted garlic and EVOO
NEFF Beef Tartare
toasted marrow vinaigrette, crispy russets, pickles
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Pan Roasted Skate Wing
brown butter, caper, melted onions and fennel, fingerling potato, parsley
Veal and Hosta Hill Kimchi Fried Rice
sesame, scallion, and tomato
Chicken Fried Maitake Mushrooms
more mushrooms, broccoli, lentils, buttermilk and thyme
Confit of Maine Lamb Neck
saffron couscous, zucchini, cucumber, chickpea, harissa and orange
Braised “Barbacoa” of NEFF Beef
corn pico de gallo, jalapeno, crema
Beef Bolognese, garganelli and “shaky” cheese
Orecchiette, braised chicken, arugula and walnut pesto, peas
The E.L.T. smoky fried eggplant, aioli dressed lettuces, onion and tomato
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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, maple and rum
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Three Courses 45. Four Courses 55. Five Courses 65.