Dinner Menu

Wednesday, July 31st, 2019

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Summer Prix Fixe

Woven Roots Lettuces

pickled wax beans, celeries, Vidalia and EVOO

Peaches, Frisee and Cucumber

 feta, red wine, pistachio and red onion

Pickled Beet and Ginger “Borscht”

rhubarb, orange blossom and earl grey

Charred Eggplant and Ricotta Toast

radicchio, balsamic, toasted garlic, parsley and pecorino

Petite Stew of Squid and Sausage

white beans and greens

Zucchini Linguini

green olive marinara, crumbs

Four Fat Fowl’s St. Stephen Cheese, fruit preserves, toasts 

Crispy Oyster and Maitake Mushrooms

malted caper aioli, pea shoots, pickles, yukons

Boudin Noir Fritters

spicy sunflower seed mustard

Moroccan Spiced Beef Chili

toasted naan, cilantro, chickpeas and eggplant

Charred Portobello Confit

porridge of cashew creamed farro and yeast

Grilled Whey Fed Pork Chop

wax beans, watercress mustard, tarragon and kohlrabi

New England Albacore Tuna Croquette

 Hosta Hill kimchi and Hudson Valley sweet corn, grilled tomato vinaigrette

Any Three Courses 50.