Dinner Menu

Saturday, May 19th, 2018

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Smaller Plates

12.

Local Spinach and Sorrel Salad

Berle Farm yogurt and Cricket Creek feta dressing, fennel seed, radish, sunflower seed

Spicy Baby Greens

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Beef Tartare

English muffin, chorizo aioli, fried farm egg, lime

Marinated Leg of Lamb

chickpeas, citrus, raisins, carrots

Radish Top and Pistachio Pesto Toast

ricotta, EVOO, more pistachio, pea shoots

Peanut Butter Chicken and Rice

fish sauce, peanuts, cilantro and scallion

Green Lentil Soup

white verjus, tomato, croutons

Larger Plates

Beer Battered Soft Shell Crab Roll

buttered bun, Old Bay aioli, pickeld bibb lettuce

14./28.

Garganelli, NEFF beef Bolognese, “shaky cheese”

22.

Orrechiette, Italian sausage, braised kale, smoked jus, Parmesan, crumbs

22.

Misty Knoll Chicken Breast

garlic mustard, carrots, frisee and Japanese turnips

26.

Grilled Portobello “Confit”

sun dried tomato, chevre and grains

18.

24hr Cured NEFF Strip Steak

king oyster mushroom and potato hash, ramp, Up-land cress

34.

Charred Long Island Bluefish

asparagus, spinach, capers, celery root and caraway

24.

Sweet “Yogurts”

10.

Ginger and Orange Frozen Hawthorne Valley Yogurt

rhubarb jam, toasted oats and poppy

Peanut Butter and Greek Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle