Dinner Menu
Wednesday, June 27th, 2018
Smaller Plates
12.
Blistered Garlic Scapes from Overmeade Gardens
jalapeno “crema”, crumbs
Massaged Kale from Lee
salami and tomato vinaigrette, onion, chili flakes, saatar, croutons
Shaved Kohlrabi and Fennel
celery, dill seed, sour cream, chervil vinegar, sorrel
Strawberries and Nectarines
Berle Farm yogurt, poppy seeds, pistachios and pea shoots
Old Friends’ Farm Breen Romaine Lettuces
Champagne vinegar, walnuts, Vidalia onion
Vermont Creamery Cremont Cheese
black pepper, strawberry jam, hazelnuts and toasts
Black Duck Farm Duck Egg
shaved zucchini, dandelion greens, Parmesan, sundried tomatoes
White Fish Dip
almond romesco, jalapeno, lime, cilantro, tortilla chips
Semolina toasts (3.)
Larger Plates
Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil
22.
Parisian Gnocchi, braised chicken, brown butter, roasted garlic, peas and lemon
22.
Slow Roasted Breast of NY Veal
potato- onion hash and garlic scapes
24.
Pan Seared Skate Wing
pine nuts, arugula pistou, white beans, radish
26.
Butcher’s Steak
button mushrooms, pickled asparagus, grilled onions and crumble fries
26.
Day Boat Halibut
lemongrass broth, Napa cabbage, cilantro, broccoli, beech mushrooms, farro, sea beans
34.
Sweet
10.
Angel Food Cake
poppy, cinnamon whip, coconut and strawberries
Toasted Cornbread
jalapeno ice cream, strawberries, cornflake crunch
Iced Coffee Sherbert
dulce de leche, hazelnut granola, chocolate