Dinner Menu
Monday, September 18th, 2017
To Start
12.
BLT Tacos
tomatoes, almond romesco, bacon dressed lettuces
Veal Rillettes
pickles, toasts and mustard
Hudson Valley Corn Soup
corn bread stuffing
Jenn’s Lettuce and Peaches
white balsamic, shallots and pistachio
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer and lime
Poached Farm Egg
corned veal hash, basically ketchup
Semolina toasts (3.)
Po’Boy
15.
Fried and Sautéed Maitakes, sauce “rarebit”, lettuce, pickles and onion
Meatloaf, onion gravy, tomato, potato sticks
Next
18.
Orecchiette, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper
Portobello Confit, warm salad of oyster mushrooms, frisee, grains and alliums
Sautéed Filet of Idaho Trout, lettuces, white beans, tomato, salsa verde
Brined + Fried Buttermilk Chicken Thighs, *baked beans, pickles, petite slaw
Larger Plates
26.
Leg of Long Island Duck Confit
lentils, mustard greens, peaches and jam
Seared Butcher’s Steak
grilled Italian broccoli, field onions, sour cream, bacon and green onions
Sweet
10.
Berle Farm Yogurt Panna Cotta, blueberries and pecan streusel
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle