Dinner Menu

Sunday, September 10th, 2017

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 To Start


Spicy B.L.T. Tacos

braised bacon, aioli, almond romesco, lettuce and tomato

Sunburst Tomato and Parmesan Soup

arugula, peppers, fennel, rosemary and EVOO

Chopped Chicken Liver and Button Mushroom Toast

pickled buttons, mustard and chives

Crispy Maitake Mushrooms

spicy blue cheese, peas from the freezer, pickled red onion

Ricotta, Parsley and Zucchini Pancakes

ratatouille, more ricotta

Cold Meatloaf Terrine

mustard, pickled cabbage and cucumbers, fried dill spears

Smoked Pork and Corn Chowder

green onion, roux and jalapeno

Semolina toasts (3.)



Shells, corn alfredo, High Lawn cream, Parmesan, chili flake

Spaetzle, kraut, beef franks, cider and mustard

Fried Commodity Pork Ribs, peach jam, baked beans, cabbage salad

Seared Montauk Bluefish, chilies, carrot, chickpea, cilantro, lime

Braised Portobello, red wine jus, arugula, chevre and grains

Larger Plates


Petite Filet of NEFF NY Strip

garlic, Vidalia, potato, frisee and tomatoes

Seared Skate Wing and Fritter

milk poached walnut puree, melted cabbage, radicchio

Roasted Thighs of Vermont Chicken

kale, matzo, mushroom and parsley



Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Almond Cake and Peaches

peach and jalapeno sorbet, whipped cream