Dinner Menu

Wednesday, May 9th, 2018

share this:

 Smaller Plates

12.

Generic Romaine

croutons, black pepper and Parmesan

Broccoli and Shrimp Sausage

pecorino, polenta, white anchovy, chili flakes

Idaho Trout Mousse

black pepper, pickles, 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

Petite Mac and Cheese

bacon, jalapeno and elbows

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 green beans

22.

Charred Portobello “Confit”

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

18.

Fried Pork Chops

sweet potato, 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