Dinner Menu

Wednesday, August 31st, 2016

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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 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


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


Three Courses 45.      Four Courses 55.       Five Courses 65.