Dinner Menu
Thursday, June 28th, 2018
Smaller Plates
12.
Blistered Garlic Scapes from Overmeade Gardens
bacon broth, slow poached egg, escarole, snap peas
Massaged Kale from Lee
chickpea and olive vinaigrette, cucumber and carrot
Shaved Kohlrabi and Fennel
celery, dill seed, sour cream, chervil vinegar, sorrel
Cucumber and Nectarines
Berle Farm yogurt, poppy seeds, pistachios and pea shoots
Old Friends’ Farm Breen Romaine Lettuces
Champagne vinegar, walnuts, Vidalia onion
Cricket Creek Berkshire Bloom Cheese
black pepper, strawberry jam, hazelnuts and toasts
Black Duck Farm Duck Egg
salami and tomato vinaigrette, shaved zucchini, dandelion, saatar
White Fish Dip
almond romesco, jalapeno, lime, cilantro, tortilla chips
Semolina toasts (3.)
Larger Plates
Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil
22.
Fried Misty Knoll Chicken
grits, braised kale, maple gastrique
24.
Slow Roasted Breast of NY Veal
potato-onion hash, pea puree and garlic scapes
26.
Pan Seared Monk Fish
pine nuts, arugula pistou, white beans, radish
28.
Butcher’s Steak
button mushrooms, pickled asparagus, grilled onions, cress and crumble fries
26.
Day Boat Halibut
lemongrass broth, Napa cabbage, cilantro, beech mushrooms, farro, sea beans
34.
Sweet
10.
Toasted Cornbread
jalapeno ice cream, strawberries, cornflake crunch
Iced Coffee Sherbert
dulce de leche, hazelnut granola, chocolate