Dinner Menu
Saturday, August 3rd, 2019
Summer Prix Fixe
Tomatoes and Lettuces From Lee
bacon, buttermilk, chive, fresh croutons
Peaches, Frisee and Cucumber
feta, red wine, pumpkin seed, mint and red onion
Chilled Watercress and Potato Soup
wild king salmon salad, peppered sour cream, dill
Four Fat Fowl’s St. Stephen Cheese, fruit preserves, toasts
Six Mates Shrimp “Cocktail”
Hosta Hill Kimchi, cucumber, toasted nori
Charred Eggplant and Ricotta
radicchio, pecorino, marinated chickpeas, tomato, toasted flat bread
Sweet Corn “Elotes” Tacos
almond romesco, queso blanco, jalapeno crema, lime
Grilled Squid
white beans, sausage and braised greens
Zucchini Linguini
spicy black olive puttanesca, crumbs
Charred Portobello Confit
porridge of cashew creamed farro and yeast
“BBQ” Brined NEFF Pork Chop
marinated wax beans, celery root and kohlrabi, rhubarb molasses
Fried Chicken Croquette
crushed yukons, tarragon mustard, pea shoots and carrots
Fennel Cured Wild King Salmon
Hudson Valley sweet corn, grilled tomato vinaigrette, basil
Any Three Courses 50.