Dinner

Appetizers

 

Pizza al Forno ~ SanMarzano tomato sauce, squash and their blossoms, basil and Straciatella   22

 

Little Gem Lettuce  crisp prosciutto, tomatoes and buttermilk~chive dressing   16

 

Cold Spring Ranch Carpaccio with garden arugula, prezzemolo and grissini    16

 

Seared Hudson Valley Foie Gras

Sour cherry hand pie, spicy cress, radish and smoked almond   22

 

Escarole with farro, fresh fava beans, grilled endive & a salumi vinaigrette, aged provolone   16

 

Bread and Fish Soup  local halibut and swordfish in a saffron infused broth,

with leeks and grilled levain, fresh oregano ~ swirled with rouille    15

 

Baby Red Russian Kale Salad, shaved radish, pecorino and creamy garlic cashew dressing   14

 

Octopus a la plancha   fennel puree, arugula, orange and Primo espelette    16

 

Farmer Salad    frisée, romaine and radicchio lettuces tossed with a lemon~parmesan vinaigrette

olive oil fried croutons, house~made bacon and a backyard poached egg     16

 

Fried Pemaquid Oyster “Bloody Mary”

spicy tomato juice, garden cucumber, horseradish crema, chervil, shishito & Old Bay   17

 

Toms Butterhead lettuce with Lemon Cream, radish, mint, scallions and sunflower seeds14

 

Charcuterie… Apricot Country Pate, Head Cheese, Lonza, Rillettes and Liverwurst

with pickles, radish, crostini and house mustard …mustard jelly   22

 

Pasta…Fatta en Casa

 

Spaghetti with a Spicy Lobster Sauce, zucchini and blossoms   34

 

Estrella with Sherried Chicken

Star shaped Macaroni, mushrooms, greens and a parmesan broth     33

 

Frutti di Mare all’ Arrabbiatta with Linguine Nero

Squid, Laughing Bird Shrimp, Dayboat Scallops and Pemaquid Mussels   35

 

Pappardelle with local Veal Ragu…pastured veal stewed with sweet peppers,

kale and smoked provolone    33

 

Mains

 

Grilled Chicken Breast with a Chicken Sausage stuffed Squash Blossom

grilled summer vegetables, eggplant, squash, scapes and sweet peppers…arugula pesto 34

 

Cast Iron Seared Swordfish with Clams, Beans & Greens

giant white beans, garden escarole in a sweet tomato~pepper sauce, basil and oregano36

 

Whey brined & Grilled Vermont Quail

“Barese” chard, risotto cake and roasted garden carrots    36

 

Pan Roasted Organic Scottish Salmon

fried green tomatoes, purgatory & baby green beans with whole grain mustard and fines herbes   35

 

Black River Farm Grass fed Sirloin Steak

roasted fingerling potatoes, with summer truffles and a garden aïoli, charred broccoli     45

 

Pork Saltimbocca.. roast garlic mash, garden spinach, prosciutto &  mushroom~Madeira jus   33

 

Local Blue Fin Tuna

curried cauliflower and Fattoush salad, radish, cucumber, sunsprouts & sumac    36

 

Grilled Hudson Valley Moulard Duck Breast

wild rice and farro pilaf with chanterelles, sweet corn, leeks and summer savory,

torpedo onion & a maple corn sauce   37

 

 

7.26.17

 Sample Menu (changes daily)