Dinner Menu

Tuesday, June 28th, 2016

share this:

Smaller Plates


Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, walnut and turnip green pesto

Mighty Food Farm Lettuces

mint, local peas, lemon and pecorino

“Creamed” Beet Green and Millet Croquettes

curried ketchup

Roasted Beets and Marinated Strawberries

goat yogurt, honey vinegar, shiso and seeded oats 

Almond and Chicken Liver Pate

pickles, mustard and toasts

Roasted Young Carrots and Monterey Chevre

hazelnut, lemon and honey agrodolce

Woven Roots Napa Cabbage Salad

Hosta Hill kimchi, peanuts, sesame, scallion

Strawberry and White Balsamic Gazpacho

cucumber, radish, vanilla and crème fraiche

Becket Duck Egg

spinach, beef tongue, caraway and pickled onion

Spaghetti” of Summer Squashes

crowdie, basil, green olive and pine nut pesto

semolina sourdough toasts (3.)

lettuces with vinaigrette (8.)


Larger Plates


Confit of Rohan Duck

crimini mushroms, braised escarole, summer turnips, pickled broccoli raab

Braised NEFF Beef

BBQ’d beans, smoked kale and kohlrabi slaw

Seared Montauk Bluefish

cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut

Crispy Chicken Thighs

seared romaine, pickled cucumbers, “creamed” dill and black pepper dressing, garlic scapes




Linguini, NEFF beef bolognese, pecorino

Tubenetti, chopped spinach, garlic, braised chicken, Parmesan, poached egg

Buckwheat Spaetzle, garlic scapes, melted cabbage, Valtellina Casera, mustard




Dark Chocolate Brownies

Amaretto whip, caramel ice cream, coffee milk jam and almond brittle

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Spiced Jasmine Rice Pudding

cranberries, white chocolate, coconut and lime