Dinner Menu

Friday, May 8th, 2015

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Leaves and Vegetables



Button Mushroom and Slow Poached Egg

peas, charred ramp vinaigrette, chives and bulgur wheat

Shad Roe and Clam “Chowder”

Chinese peppercorns, watercress, fried potato, baby corn

Fried Garlic and Spinach “Tartare”

French mustard, shiitakes and frisee

Berry Patch Tuscan Kale Salad

carrot and sour cream vinaigrette, raisins, pecans, popped amaranth

Salad of Daikon, Cucumber and Broccoli Hearts

sesame and peanut butter dressing, scallions



Small Plates


Spring Rolls of Braised Montauk Squid and Pork Sausage

pineapple and chili vinegar, Alsatian mustard

Chickpea and Eggplant Soup

couscous, lemon and olive oil




  1. one 15. two 18. three

BBQ Rabbit Sausage, ramp aioli                              Trout Mousse, pickled lettuces

       Warm Goat Cheese and Beet “Rillette”, mango        Chopped Duck Liver Pate, pickled egg




Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, sweet pea, Crowdie and pistachio pesto, Ryan Terrace greens

Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino

Carrot cavatelli, brown butter, parsley, braised rabbit, seeds and farro



Large Plates



Slow Poached Breast of Vermont Chicken

curried rice, pickled shrimp, peppers, celery and peanuts

Seared Long Island Bluefish

spicy mussels, tomato-bacon brodo and sweet potato

Roasted Washington State Steelhead

crimini mushroom, grapes, buttered matzo, horseradish, watercress

Creekstone Butcher’s Steak

green olive and citrus, white beans, broccoli, portabella


Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo


