Dinner Menu

Wednesday, August 14th, 2019

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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.