Dinner Menu

Saturday, September 9th, 2017

share this:

To Start


Spicy B.L.T. Tacos

braised bacon, aioli, almond romesco, lettuce and tomato

Warm Cherry Tomatoes and Arugula

roasted peppers, onions, fennel and Parmesan broth

Chopped Chicken Liver and Button Mushroom Pate

toast, pickled buttons, mustard and chives

Crispy Maitake Mushrooms

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

Cold Meatloaf Terrine

mustard, pickled cabbage and cucumbers, fried dill spears

Jenn’s Lettuces and Chevre Vinaigrette

Matty’s garlic, cucumber, everything bagel crumbs

Semolina toasts (3.)



Fried Curry Chicken Drums, grilled zucchini “salsa”

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

Spaetlze, kraut, beef franks, cider and mustard

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

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

Larger Plates


Petite Filet of NEFF NY Strip

garlic, frisee, Vidalia and tomatoes

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

Seared Skate Wing and Fritter

milk poached walnut puree, melted cabbage, radicchio 

Northstar Lamb Meatballs

ratatouille, ricotta and oregano



Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Almond Cake and Grilled Peaches

peach and jalapeno sorbet, whipped cream, EVOO