Dinner Menu

Wednesday, May 16th, 2018

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Smaller Plates

12.

Idaho Trout Mousse

pickles, mustard and toasts

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Green Lentil and Tomato Soup

white verjus, buttered croutons

Stinging Nettle Pesto Toast

ricotta, pistachio, Parmesan, EVOO

Delftree Maitake Roll

malt aioli, beer, lettuces, butter toasted bun

New York State Bibb Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

radish top pistou, Berle Farm crowdie, lemon

 Marinated Sea Scallops

shrimp “mayo,” sesame oil, chilies, lime, smoked nori salt


Larger Plates

Ramp Spaetzle, capers, brown butter, asparagus, spring garlic, more ramps

22.

Garganelli, broccoli stem “scampi,” Parmesan, white anchovies

22.

 Grilled Farm Raised Trout

pickled lettuces, carrots, split pea puree and horseradish

24.

NEFF Butcher’s Steak

potato and pickled ramp hash, roasted broccoli

24.

Charred Portobello “Confit”

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

18.

Long Island Duck Confit

sweet potato, pickled mustard seeds, cabbage salad

24.

Pan Roasted Halibut

garlic-chive puree, white beans, roasted tomatoes, torn Lee spinach

34.


Sweet

10.

 Lemon Cheesecake

pistachio crunch, rhubarb

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle