Dinner Menu
Wednesday, July 31st, 2019
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.