Dinner Menu
Wednesday, August 31st, 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
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Sautéed Filet of Idaho Trout
zucchini, saffron couscous, 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, cucumber and broccoli puree
12 Hour NEFF Beef Flap
cabbage, smoked mustard seed, paprika
Fritter of Skate, Fingerling Potato and Pancetta
salsa verde, summer squash, parsley, peas from the freezer
Garganelli, spicy kale and green olive puttanesca
Orecchiette, corn, braised beef and crema
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Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Lemon Cheesecake
blueberry compote, orange, toasted milk crumb
Vanilla and Jasmine Rice Pudding
toasted coconut, cinnamon, watermelon and pineapple poached raisins
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Three Courses 45. Four Courses 55. Five Courses 65.