Dinner Menu

Friday, May 11th, 2018

share this:

Smaller Plates

12.

Generic Romaine

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Idaho Trout Mousse

black pepper, pickles, egg, mustard and toast

Pickled Gulf Shrimp Dip

soy sauce, sambal, sesame seeds, scallion pancake

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

pea shoot pistou, Hawthorne Valley crowdie, lemon

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

pickled lettuces, carrots, split pea puree and horseradish

24.

Duck Confit

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 Maine Scallops

asparagus, bacon, roasted onions, garlic-chive puree

32.


Sweet

10.

 Lemon Cheesecake

pistachio crunch, rhubarb

Caramel Coffee Tres Leche

dulce de leche, cinnamon, whipped cream, cocoa crumbs