Dinner Menu
Thursday, May 10th, 2018
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