Dinner Menu
Friday, August 26th, 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 Confit and Carrot “Top-anade”
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 oil
Heirloom and Pickled Green Tomato Panzanella
bacon vinaigrette, shaved onion and torn toast
“Spaghetti” of Zucchini and Romano Beans
lemon, Parmesan, toasted garlic and EVOO
NEFF Beef Tartare
toasted marrow vinaigrette, crispy russets, pickles
___________________________________________________
Pan Seared Skate Wing
brown butter, caper, melted onions and fennel, fingerling potato, parsley
Roasted Thigh of Vermont Chicken
butter beans, basil and cherry tomatoes
Sweet, Sour and Smoked Eggplant Grinder, ginger aioli, pickled Napa cabbage salad
Chicken Fried Maitake Mushrooms
lentils, broccoli and more mushrooms
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
Veal and Kimchi Fried Rice, pickles, farm egg, scallion
___________________________________________________
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, watermelon and pineapple poached raisins
______________________________________________________
Three Courses 45. Four Courses 55. Five Courses 65.