Dinner Menu

Wednesday, September 18th, 2019

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Smaller Plates

12.

Young Lettuces and Beets, apples, balsamic and pumpkin seeds

 

Romaine, the last tomatoes, black beans, jalapeno, lime, sour cream

 

Marinated Shrimp, local daikon, sesame miso puree, brown rice, ginger

 

Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese

 

Pork Rillettes or Smoked Trout Mousse, pickles, mustard and toast

 

Tomato and Bacon Soup, smoked grilled cheese, chive and black pepper

 

Slow Poached Farm Egg, lamb and chickpea hash, spiced 57

 

Petite Stew of Long Island Squid, Italian sausage, orzo, braised greens

 

BMB toasts     3.

Next            

18.

Spaetzle, chicken paprikash, pepperoncini, sour cream, black pepper

Portobello Confit, macadamia crema, lentils + bitter greens, yeast

 

Larger Plates

 

Blue Star Crab Cake

petite soup of corn, celery and dill, sweet peppers + tomato                  18.

 

Seared Canadian Duck Breast

duck fat fried rice, dandelion greens, scallion, ginger, shoyu                   30.

 

NY State Veal Stew

olive, sundried tomato, saffron, white beans, carrots, gremolata              24.

 

Whey Fed Pork Chop Schnitzel

melted cabbage, marinated cabbage, mustards, onion and peas             20.

 

Grilled Center Cut Grass Fed NY Strip (10oz)

24 hr cure, marrow roasted tomato, kale, crumble fries                          38.