Dinner Menu

Sunday, October 8th, 2017

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To Start

12.

Bartlett Apples and Roasted Beets

frisee, pistachio and white balsamic

Trout Mousse

pickles, toasts and mustard

Jenn’s Head Lettuces from Lee

shaved Hudson Valley pear, blue cheese, Port vinaigrette, walnut crunch

Delicata Squash and Arugula

carrots and peppered apple “crema”

Generic Broccoli and Parmesan Salad

cucumbers, almond and crumbs

Bluefish Salad

curry, Vidalia onions, raisins and cucumber

Soft Poached Farm Egg

kale “tartare,” garlic, cream cheese, potato chips

Semolina toasts 3.

Next

18.

Orechiette, sunflower seed and bitter green pesto, ricotta, lemon crumbs

Linguini, beef Bolognese, “shaky” cheese

Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta

Larger Plates

26.

Grilled Swordfish

couscous, fennel frond pesto, orange, carrots, red peppers

Pan Seared Pollock

steamed mussels, potato veloute, zucchini and crumble fries

Chinese Spiced Pork Belly

roasted pear, mustard greens, umeboshi and scallions

NEFF Beef Brisket

lentils, cabbage, apple, horseradish, chive and sour cream

Buttermilk Fried Misty Knoll Chicken Thighs

braised collard greens, polenta, green tomato jam 

Sweet

10.

“Lemon Square,” lemon curd, shortbread and whipped cream

Pumpkin Beignets and Ice Cream, cream cheese mousse, pumpkin seeds

Bittersweet Chocolate Pudding, banana, peanut, candied cherries