Dinner Menu
Tuesday, August 29th, 2017
Young Commodity Arugula
cucumbers, tomatoes, chevre and garlic vinaigrette, bagel seeds
Peach and Beet Salad
red onion, red wine, feta, Berle Yogurt, pumpkin seeds
Yellow Wax Beans and Potatoes
melted onion, radicchio, blue cheese, bacon vinaigrette
Toast of Smoked Steelhead Belly
cream cheese, orange, pastrami spice
Soup of Tomatoes, Hot and Sweet Peppers
Hudson Valley sweet corn
Tofu and Soy Nut “Pate”
cabbage salad, toasts, coconut and ginger
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Zucchini and Saffron
sumac, curry, chilies and couscous
Roasted Corn Tacos
black beans, almond romesco, scallion, cotija and cilantro
Poached Farm Egg
sweet corn and Vidalia gravy, cheddar biscuit
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Orecchiette, spicy pork sausage, black olives and red peppers
Garganelli, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan
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Roasted and Fried Maitake Mushrooms
wax bean and ancient grain “carbonara”, lemon
Seared Misty Knoll Chicken Thigh
garlic, white bean, pancetta and braised kale
Fried Wing of Skate
pickled aioli, tomatoes, cucumbers, lettuces
Overnight Roasted Beef
whipped crowdie, horseradish, carrots and parsley
Grilled Portobello “Steak”
kohlrabi, white miso, broccolini, toasted garlic, brown basmati
Slow Roasted Shoulder of Pork
chipotle and jalapeno, corn + hominy posole, cilantro
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Almond Cake, spiced blueberries, cream cheese frosting
Bittersweet Chocolate Brownie, white chocolate mousse, cherries, red wine
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Three Courses 45. Four Courses 55.