Dinner Menu
Saturday, May 19th, 2018
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