May 3rd wrap up

Lentil and sorrel soup

Salad of Peruvian potatoes, baby turnips and spicy micro greens

Roasted chicken, risotto and ramps

Financier with brown butter ice cream and rhubarb compote

May 3rd final menu

Sourdough bread

Truffled peas with yellow pea and amaranth crackers

Asparagus custard

Lentil and sorrel soup

Salad of Peruvian potatoes, baby turnips and spice micro greens with sherry vinaigrette

Roasted chicken with wild mushroom risotto (porcine & hen of the woods), sautéed ramps

Brown butter ice cream with financier and rhubarb compote

April 12th Dinner

Here are just a few shots from the dinner.

Lamb sausage with giant beans

Lamb leg with mustard spätzle and amaranth

White and dark chocolate mousse with kumquat marmalade and a lightly sweetened cracker

April 12th Final Menu

Focaccia with arugula, red onion

Lamb sausage with giant beans

Warm green garlic salad with potatoes and spinach

Watercress soup with pecorino croutons and almond oil

Pan roasted leg of lamb with thyme-mustard spätzle and amaranth leaves

Dark and white chocolate mousse with kumquat marmalade and a cracker

April 12th menu

There are still a few seats available. Here’s an early draft of the menu:

Parsnip puree

Lamb sausage

Watercress soup w/cracker and caviar

Salad of market greens

Pan roasted leg of lamb with thyme-mustard spätzle

Dark and white choc. mousse with kumquat marmalade and a cookie

March 22 vegan dinner

A group booked the table for a vegan dinner on March 22nd. If you’re interested in a special menu for a group of friends, please get in touch. Here’s the menu:

Sourdough Bread

Black olive polenta, shitake mushrooms

Grilled kale

White bean soup, croutons, olive oil, rosemary, cranberry beans

Roasted golden and red beets, fennel, balsamic vinegar, toasted pumpkin seeds

Vegetable lasagna with roasted tomatoes, grilled vegetables, caramelized red onion puree, béchamel, roasted cauliflower and smoked walnuts

Poached pear in red wine glaze with almond olive oil cookies
American Fruits pear brandy (Warwick Valley Distillery)

Recipe – Radicchio Salad

This salad was chosen to bridge the gap between two rich dishes at our Feb. 16th meal, the white bean soup and the papardelle with short ribs. In this salad the sharpness of the greens is balanced by smoky bacon and toasted walnuts.

Serves 4 as a small appetizer

1 turnip, peeled, cut into rounds, then julienned and soaked in cold water

1/2 slice thick-cut bacon, any skin removed, cut into 1/8th inch dice

1/2 head radicchio, cored, halved on the axis and sliced thinly
Several leaves mustard greens, stems completely removed
Several dandelion leaves, thickest part of the stems removed, cut or torn into bite sized pieces

1 teaspoon sugar

1 teaspoon or more balsamic vinegar
High quality olive oil, if necessary
1/2 cup toasted walnuts, crushed or chopped
Salt and pepper to taste

This salad comes together quickly. The trick is to carefully monitor the temperature of the pan. If it’s too hot the greens will lose their snap and the sugar may burn. Cook the bacon over medium heat in a pan large enough to hold all the ingredients. When the bacon is crisp and the fat has rendered let the pan cool a bit. Add the radicchio and stir, then stir in the sugar. Let the radicchio wilt just a little bit, then mix in the remaining ingredients except the turnip and let them warm up. It may be necessary to add some oil to help distribute the vinegar and bacon fat. Divide the turnip between the four plates and then add the greens on top.

Upcoming dinners

Right now we’re seating only 6, but that may go up to 8 or 10 on the April 12th date. Menus are TBD, but spring is almost here, so expect lots of greenmarket treasures. To reserve, get in touch through the contact page or email the address at the bottom right of the title image. See you soon!

March 22: Sold out vegan meal

April 12th: Just a few seats left

New Dates

May 3rd

May 17th

March 8th wrap up

Here are a few photos from the dinner. Check onemonkeyshow for more.

Pine nuts and saffron.

Lentil salad with raddichio and tarragon vinaigrette.

Potato omelet with grilled eggplant and red pepper, allioli on the side.

Flourless chocolate cake made with Banyuls

Upcoming dinners

Be sure to join the mailing list for advance notice of upcoming dates. See the Contact / Reservations page.

Upcoming available dates:
April 12th – Menu is TBD, but should feature early local produce and maybe ramps.