Food Menu Flashcards
Passera
Montauk, Long Island Fluke.
Citrus Broth (emolsion is orange, lemon, grapefruit, and EVOO)
Garnished with Pomelo citrus segments, basil oil, caper leaves, and marigold flower.
Capesante
Nantucket Bay Scallops (raw, dressed in EVO, lemon juice, and sliced).
On top of celery root cream, with Piedmont Hazelnuts (and hazelnut oil) and garnished with sliced black truffle, raw celery root, herbs and brown butter truffle vinaigrette.
Dentice
Madeye Pacific/Japanese Snapper.
Dressed in an olivada (sundried tomato, unvado olives, capers, finger limes) and garnished with crispy basil.
Tonno
Bigeye Tuna
Tonno - Persimmon, Green Tomato, Basil & Basil Oil, Uni - Celebrating Seasonality - Persimmon is a fruit in its peak season (a cross between an apple and squash) Green Tomato is an unripe tomato (Red tomatos are ripe during summer) -
Gamberi Rosso
Montauk red Prawns
halved (lemon and evoo) and served with dollops of crustacean mayo, pickled chiodini mushroom, Sicilian pistachios, and Antonius Siberian Caviar.
Virginica Oysters
Pacific Northwest, Washington State / Totten Inlet / Taylor United.
Medium sized, meaty, medium brine, hints of melon, seaweed. (East coast oyster raised on the west coast)
Served with a green tomato mignonette (water vinegar sugar and chop green tomatoes)
Insalata Mista
Bitter Winter greens (tardivo, castefranco, puntarelle) tossed in a mustard vinaigrette. Garnished with Murray’s aged goat Gouda and Asian pear
Wagyu Beef Tartare
American Wagyu from Oregon
White truffle and Porcini Mushroom puree with shaved celery, sourdough toast and Parmesan cheese slices
Zuppa di Zucca
Local (Brooklyn) Butternut and Delicata squash with pumpkin seeds and wild NZ Langoustine Tartare with parsley and chives
Insalata do Mare
Warm Seafood Salad
Montauk Red Prawns, Squid body and Tentacles, and Scallops cooked in a Leek Court Bouillon (leek, garlic, celery, white wine, lemon, salt). Served with a tomato conserva and Bottarga (Mullet Roe with herbs/evoo)
Pólipo
Spanish Octopus tentacle braised in red wine and grilled. Tossed in a salsa verde (oregano, parsley, chives, shallots evoo),
Castelvetrano Olives and crispy fried Sunchokes and sunchoke puree (with shallot garlic butter)
Piccione
Stuffed Squab (ground squab, duck foie gras) deboned breast.
Served with fig jam (mostarda-ish: dried figs, versus, red wine) and a chicken chop liver crostini topped with (pork) lardo. Squab Jus and micro herb salad.
Gnocchi Burro e Oro
ricotta gnocchi in a pomodoro sauce (garlic, upstate tomatoes, onion, butter) garnished with basil and grated Parmesan
Tagliatelle
Traditional ragu with a mix of beef and pork. finished with parmigiano reggiano
Busiate
wild mushroom ragu(mixed mushroom,housemade mushroom paste(black trumpet cremini, shallot, garlic, black truffle pate) garlic oil, white wine, marsala wine -> butter -> mushroom stock), fresh shaved black truffle, bagna cauda (anchovey vinaigrette, shallot, garlic, white wine) parsley, lemon juice, parmigiano, egg noodle
Garganelli
Egg noodle, spinach noodle,
parma prosciutto, braised radicchio, truffle butter
Orecchiatte
Jumbo Lump crab and pasta folded into a Maine Uni Emolsion (uni, fish stock, EVOO, butter) served with panko breadcrumbs and thin herbs (Saffron, thyme, parsley, basil)
Cappeletti
Squid ink ravioli stuffed with lobster and shrimp served with sepia in a lobster stock brandy pomodoro sauce
Agnolotti
Polenta and Cabbage stuff ravioli tossed in a Parmesan rind cream. Served with a Piedmont style stew (veal sweetbreads, coxcomb, ox tongue, beef tendons) finished with a Marsala reduction
Tortellini
Bolognese meat stuffed pillow (mortadella, prosciutto, pork loin, nutmeg, Parmesan, egg), thing herbs bayleaf, fresh nutmeg, Parmesan and Mozzarella
Risotto
Veal Sausage, chestnuts, fontina cheese cream with Brussels sprout leaf. Acquarello rice.
Parmigiano di Cactus
Mexican salt water brined cactus breaded in panko. In a pomodoro sauce with smoked mozzarella (skamozza) and crispy basil.
Romba
Turbot cooked on bone and then deboned served in a savory sabayon sauce with roasted leaks turnips and wood ear wild mushrooms cooked in a baña cauda and garnished with raw leaks and spigarello.
Astice
Maine Lobster 1.5 lbs de shelled and cooked in butter served with lobster pomme dauphin (lobster potato and bechamel) romanesco and served with a cacio e Pepe sauce (Parmesan, shallots, garlic, sherry, white wine, cognac, lobster stock, cream, mascarpone), garnished with cognac soaked green peppercorns and Parmesan shavings
Coda do Rospo
East coast Monkfish wrapped in spec (Prosciutto from alto adige) and stuffed with green mousse (lemon zest, herbs, ground monkfish, parsley puree, garlic, shallots, EVOO. A farce) and served with stuffed cipollini onions (farrahto: farro, hazlenuts, raisins, crispy shallots, spinach) and plated with red wine jus with a sweet onion puree and drizzled hazelnut oil
Zuppa do Pesce
Adriatic Seafood Soup.
Mussels, Clams, monkfish, turbo, Montauk red prawns and langoustine in a dish reduction with fennel leaks white wine water garlic chili herbs evoo with Pernot tomato fried fennel and taralli noodle.
Faraona
Roasted Guinea Hen marinated in a rosemary sage and seared skin side down. Served with savoy cabbage, a wild mushrooms cooked ragú with delicata and butternut squash, and a pancetta stew
Agnello
Rack of grilled Australian lamb chop with and lamb breast sausage with foie gras that sits on top of potato puree and served with agro dolce and pate endive grilled and topped with breadcrumbs and plated with a Pepe Uva Sauce (grapes, white wine, lamb jus)
Vitello
Amish Veal milk fed chop and roasted and served with roasted pancetta wrapped treviso with sweet and sour pearl onions and a pancetta cream vodka sauce with black peppercorn
Manzo
10 oz NY strip Oregon American Wagyu served with chickpea panelli (chickpea flower, milk, rosemary oil, garlic oil, Parmesan deep fried)
An herb salad (dill chives chervil parsley mint)
A parsley garlic puree and our take on an escargot (lumake snail braised in red wine and bone marrow) and braised gem lettuce
Coniglio
CA farmed Rabbit for two. Done three ways:
1. Roasted Saddle stuffed with Farce (Swiss chard, rabbit, chicken) finished with rabbit jus vinaigrette (chop liver and kidney, anchovy, parsley, chives, lemon, sherry vinegar)
- Lollipop grilled front hind legs with the rabbit jus
- And a cappelicci pasta of the back hind legs folded with a parm, porcini, and a carrot puree
Delizie al Limone
Sponge cake soaked in house made limoncello syrup and filled with a citrus custard curd and covered in a white chocolate glaze. Basil chantilly piped. Flower and micro herbs
Tartaletta
ricotta tart, baked pear, sicilian pistachios
ricotta cream filled tart, baked Seckel pear, pear gel, sicitian pistachios, sicilian pistachio puree, Farm One apple mint
Cioccolato
warm Parre 68% dark chocolate cake, piedmont hazelnuts, caramel, chocolate gelato
Chocolate Tart - coco powder, flour, egg, butter, sugar
Filling - marinated prunes - earl grey, cognac, simple syrup
Souffle base- 68% chocolate, butter, coco powder, egg, sugar
Malted Ice Cream -reduced milk, matt powder, egg yolk, condensed milk
Millefoglie
Puff pastry sandwich with caramelized apple, bay leaf sabayon (almond hazlenuts, nuget, orange)
Risolatte
Warm acquarello rice pudding (oat milk sugar vanilla) with poached delicata squash, persimmons, pumpkin seed praline/granola
Torta al Mascarpone
mascarpone mousse with orzo soaked ladyfingers. Zabiologne espuma, cacao nibs, orzo gelee, chocolate puff pastry tuile, disaronno.
Merenga
Baked meringue with lemon verbena, pine nut sabayon, pine nut praline, grapefruit, cara cara, blood orange and grapefruit Campari sorbet
Gelato and Sorbet
White Espresso, Pistachio, Chocolate
Grapefruit Campari, Poach Pear, Cactus Fruit
Murray’s cheese Board
- Cossanella: P-Cow, Ren-Animal
- Weinkase Lagrien: P-Cow, Ren-Animal
- Aged Cave Original: 80 Cow, 10 Goat,
10 Sheep, Ren-Animal - Vermont Shepard Verano: R-Sheep, Ren- Microbial
- Barnstorm Blue: R-Cow, Ren-Animal
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Aged Gouda: P-Goat, Ren- vegetarian (only in Insalata)
Cannolicchio
Razor Clams shells topped with raw razor clams and cooked mussels. The sauce the mussels are cooked in are then turned into a mussel citrus vinaigrette and that is drizzled overtop. Garnished with fennel frond, Serrano peppers, and Citrus segments.
NOW AS A SALAD
Foie Gras Terrine
foie gras ( cured overnight in salt, sugar, cognac, black pepper and pink salt) and then finished lightly roasted in the oven and made into terrine mold. In between the layers of foie are layers of black truffle.
Served with sliced donju Pear (poached in white muscadet wine, black peppercorn, cinnamon, star anise, clove).
Poaching Liquid is reduced to concentrate flavor and then red wine is added to make the jam.
Served with toasted brioche slices.
Salmone
Lightly cured King Oro Salmón Crudo 1.5-2 hour till it’s firmed.
Seasoned lemon evoo salt. Finished on top with a salsa made with trout roe, chives, evoo, lemon juice. Cucumber and chive oil. Crème fraice with chopped seaweed. Mustard bitter green garnish.
Dall’ Orto (from the garden)
Vegetarian Option
-Dall’ Orto-
(From the Garden)
Seasonal Roasted Root Vegetables
-Heirloom Carrots
-Kyoto Carrots
-Chickpea Panelli
-Carrot Jus
(Shallots, Garlic, Carrot Juice, Red Wine, Carrot Puree
- reduced all the way down)
Available Now-only if asked - considered Kosher (but not blessed)
Allergy - Allum
Verbiage- seasonal root veggies, consisting of heirloom carrots, chickpea panelli, carrot jus
Sgombro
Raw crudo dish of Shima Aji
5 slices of Shima Ají with Asian pear in between each layer.Comes dressed in EVOO, lemon, finger limes.
Bottom has vinaigrette of red pepper reduction, chive, and smoked paprika oil.
Garnished on top with Mioga (ginger blossom) and mustard frills
Japanese, caught within 24 hours. Wagyu of himachi.
- $34
Barbabietole
Drop lines: Beets, goat cheese, pistachio, persimmon.
Description: roasted heirloom beets dresed in mustard vin. served with goat cheese, sicilian pistachio and persimmon.
Barbabietole
Drop lines: Beets, goat cheese, pistachio, persimmon.
Description: roasted heirloom beets dresed in mustard vin. served with goat cheese, sicilian pistachio and persimmon.
Gamberi
Blue Prawns, charred kale pesto, hearts of palm.
blue praws marinated with garlic, thyme, chili flake and lemon. Grilled. Mixed hearty kale salad (baby kale, lollipop kale, spigarello) charred kale pesto - kale, charred scallion. Caracara orange segments, radish, hearts of palm.
Granchio
Warmed blue crab, endive, apple, vin blanc
tri color endive, jumbo lump crab warmed with diced zucchini and vin blanc, herb salad. Shards of toasted sourdough. Blood orange segments
Pollo
Green Circle Chicken breast, focaccia, little gem, boquerones
green circle chicken breast stuffed with rabbit farce, wrapped with caulfat. foccia bread in the style of panzanella. ceasar dressing, little gem lettuce and boquerone (white anchovy from spain)
Torta di Formaggio
Cheesecake, pear, white chocolate.
Basque style
Pana Cotta
Crème fraiche, oat, citrus
Clarified Mushroom Consume
Triple fortified and clarified mushroom consume:
Base is broth made from all mushroom clippings in house, dried mushrooms, water, aromatics (like Thyme, Bay Leaf, Garlic).
After broth is finished and they add more mushroom clippings, kombu, bonito (fish) flakes (“gives it umami kick”) to make broth into soup.
Then the third (triple) cook of soup will be to clarify it with egg whites in a very slow cold to simmer.
The pot is garnished with tied aromatics: thyme, sage, and bay leaf.
In the bowl we have a tasting of mushrooms: Raw Crimini dressed in evoo, lemon and salt. And then roasted Morels, crimini, shiitake, oyster, and king trumpet (mushrooms will change). And a perfectly poached egg.
Finished with shaved black truffle over top.
Spigola
Block Island Black Bass, Manila and SurfClams, Potato & Leek Sauce
Seared Black Bass skin side down - nice and crispy!
Surf Clams, Manilla Clams, Escarole, Squid Tentacles, Yukon Gold Potato Potato & Leek Sauce - Sweat down shallot, garlic. potato. leek - blended wit fish fumet and clam liquid Garnished with ‘Nduja vinaigrett
