Dinner Menu
Friday, September 8th, 2017
To Start
12.
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.)
Next
18.
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
26.
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
Sweet
10.
Berle Farm Yogurt Panna Cotta
blueberries and pecan struesel
Almond Cake and Grilled Peaches
peach and jalapeno sorbet, whipped cream, EVOO