Dinner Menu

Thursday, May 10th, 2018

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Smaller Plates

12.

Generic Romaine

croutons, black pepper and Parmesan

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Idaho Trout Mousse

black pepper, pickles, egg, mustard and toast

Peanut Butter Chicken and Rice Noodles

fish sauce, sambal, peanuts and cilantro

Slow Poached Farm Egg

Lucki 7 pork stew, white beans, nettles, whey

New York State Bib Lettuces

carrot and sorrel vinaigrette, sunflower seeds, orange

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

arugula pistou, Hawthorne Valley crowdie, pea shoots, Chinese chives

semolina toasts

3.


Larger Plates

Penne, roasted tomato, High Lawn ricotta, Parmesan, EVOO

20.

Garganelli, pepperoncini, beef, green onion, black pepper and sour cream

22.

Grilled Farm Raised Trout

Parmesan, broccoli, lemon and potato

24.

Duck Confit

roasted shallot, quinoa, balsamic and sautéed cabbage

22.

Charred Portobello “Confit”

Rawson Brook chevre, sun dried tomato, spelt berries and frisee

18.

Fried Pork Chops

sweet potato, pickled mustard seeds, cabbage salad

24

Seared Skate Wing

asparagus, mint, Thai basil, carrot and ginger

26.


Sweet

10.

 Lemon Cheesecake

pistachio crunch, rhubarb

Caramel Coffee Tres Leche

dulce de leche, cinnamon, whipped cream, cocoa crumbs