Dinner Menu
Wednesday, August 14th, 2019
Summer Prix Fixe
Cherry Tomatoes and Woven Roots Lettuces
sweet corn, croutons and Ronny Brook buttermilk
Peaches, Frisee and Cucumber
feta, red wine, pumpkin seed, mint and red onion
Kohlrabi, Smoked Trout and Pea Shoots
sour cream, dill, chervil and peas from the freezer
Nancy’s Hudson Valley Sheep Camembert, seasonal garnishes, toasts
Charred Eggplant and Ricotta
chickpeas, tomato, parsley, balsamic, toasted flat bread
Soup of Carrots, Almonds and Ancho Chilies
lime, queso fresco, tortilla and jalapeno
Petite Stew of Squid and Sausage
braised greens, white beans
Grilled Zucchini
spicy black olive puttanesca, herb salad, crumbs
Mezze Maniche
veal pancetta and button mushroom marinara, pecorino
Charred Portobello Confit
smoked tomato, farro, Parmesan duxelle, EVOO
Albacore Tuna Fritters
cheddar, horseradish, pickles
Grilled Six Mates Shrimp
green beans, crushed yukons, zucchini relish
Pan Roasted Thigh of Vermont Chicken
spicy corn and bacon chowder, marinated tomatoes
Any Three Courses 50.