Dinner Menu
Saturday, September 9th, 2017
To Start
12.
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.)
Next
18.
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
26.
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
Sweet
10.
Berle Farm Yogurt Panna Cotta
blueberries and pecan streusel
Almond Cake and Grilled Peaches
peach and jalapeno sorbet, whipped cream, EVOO