Dinner Menu
Sunday, September 10th, 2017
To Start
12.
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.)
Next
18.
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
26.
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
Sweet
10.
Berle Farm Yogurt Panna Cotta
blueberries and pecan streusel
Almond Cake and Peaches
peach and jalapeno sorbet, whipped cream