Dinner Menu
Tuesday, June 28th, 2016
Smaller Plates
12.
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
25.
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
Pasta
15./22.
Linguini, NEFF beef bolognese, pecorino
Tubenetti, chopped spinach, garlic, braised chicken, Parmesan, poached egg
Buckwheat Spaetzle, garlic scapes, melted cabbage, Valtellina Casera, mustard
Sweet
10.
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