Dinner Menu

Saturday, August 3rd, 2019

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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.