Dinner Menu
Saturday, August 27th, 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 and Spinach Tartare
Rawson Brook Chevre, black pepper, shallot, green onion and potato chips
___________________________________________________
Sautéed Filet of Idaho Trout
zucchini, saffron, citrus, petite fennel & tomato soup
Roasted Thigh of Vermont Chicken
peppers, eggplant, basil, balsamic and cherry tomatoes
Sweet, Sour and Smoked Fried Eggplant Grinder, napa cabbage, kinda like Chinese flavors
Fried Maitake Mushrooms and Charred Heirloom Roma Beans
garlic, sesame, kohlrabi, shiitake and broccoli puree
Braised “Barbacoa” of NEFF Beef
corn pico de gallo, jalapeno crema
Garganelli, beef Bolognese, “shaky” cheese
Orecchiette, spicy kale and green olive puttanesca
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.