FIRST COURSES AND SALADS
|
| |
NORTH FORK OYSTERS (RAW)
ON THE HALF SHELL 18.
CUCUMBER SHALLOT MIGNONETTE |
| |
SPICY MONTAUK FLUKE TARTARE WITH WASABI
TOBIKO 22.
JULIENNE RADISHES, HIJIKI SEAWEED SALAD & MARINATED CUCUMBERS |
| |
DELLA FEMINA ANTIPASTI 20.
18 MOS. AGED GRAN RISERVA PROSCIUTTO DI PARMA, BRIDGEHAMPTON
PEACHES
LOCAL WILD ARUGULA, FOCACCIA & BANYULS-VANILLA EMULSION |
| |
YELLOWTAIL SASHIMI WITH LIME-CHILI DRESSING
22.
LOCAL CORN, BALSAM FARM’S SUN GOLD TOMATOES & SHISO |
| |
BALSAM FARMS BIBB LETTUCE SALAD WITH GOAT CHEESE 16.
CRISP PANCETTA, CHICK PEAS, ENDIVE & RED WINE-HONEY VINAIGRETTE |
| |
LOCAL BEET CARPACCIO WITH CASHEL IRISH BLUE CHEESE 16.
WATERCRESS, GINGERSNAP DUST & CURRY OIL |
| |
NORTH & SOUTH FORK GREENS SALAD, LEMON
DRESSING 16.
SATUR FARM’S MESCLUN, BALSAM FARM’S CHERRY TOMATOES |
| |
HOUSE MADE AGNOLOTTI WITH SHEEP’S
MILK RICOTTA 18.
LOCAL SUMMER VEGETABLE RAGU |
| |
SEARED HUDSON VALLEY FOIE GRAS, WOLFFER VERJUS CARAMEL 22.
JEN HALSEY’S LOCAL CHERRIES, MICRO PURPLE BASIL
Summer 2008
|
