Dinner Menu

Friday, September 8th, 2017

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To Start


 B.L.T. Taco

braised pork, spicy aioli, almond romesco, bacon, lettuce and tomato

Warm Cherry Tomatoes and Arugula

roasted peppers, onions, olives, sausage, mozzarella croutons and balsamic

Kohlrabi and Green Cabbage

soy nuts, sesame, carrots, honey and soy

Crispy Maitake Mushrooms

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

Cold Meatloaf Terrine

mustard, pickled cabbage, bread and butters, fried dill spears

Jenn’s Lettuces and Chevre Vinaigrette

Matty’s garlic, cucumber, everything bagel crumbs

Smoked Pork and Sweet Corn Chowder

jalapeno, bacon and roux

Semolina toasts (3.)



Fried Chicken Drums, curry, grilled zucchini “salsa”

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

Shells, braised NEFF Beef, pepperoncini, sour cream, black pepper

Spaetlze, kraut, beef franks, cider and mustard

Seared Montauk Bluefish, chilies, carrot, chickpea, lime

Braised Portobello, red wine jus, potato, thyme and arugula

Larger Plates


Thighs of Vermont Chicken
matzo, kale, buttons, carrot and Scarborough herbs

Seared Skate Wing and Fritter

walnut and milk emulsion, melted cabbage, radicchio

 Northstar Lamb Meatballs

ratatouille, ricotta and oregano



Berle Farm Yogurt Panna Cotta

blueberries and pecan struesel

Almond Cake and Grilled Peaches

peach and jalapeno sorbet, whipped cream, EVOO