Greenmarket Lunch Menu Descriptions 11.29.24 Flashcards
Roasted White Sweet Potato
Base: yogurt mixed with tahini and tamari. White quinoa is placed on top.
White sweet potatoes are seasoned with oil and salt, roasted, and sliced into coins.
Topped with sesame honey, made with black/white sesames and garlic chives.
Garnished with white sweet potato chips, fried shallots, and cilantro.
Mise: oyster fork, oyster spoon
Golden Tilefish
This dish is a duo of pan roasted tilefish (flaky, whitefish similar to black bass/striped bass) and pan roasted royal red shrimp from Montauk.
The base of the dish is freekeh picked up with shaved brussels sprouts, shallot, garlic, butter, veg stock and lime juice.
A carrot-lemon grass sauce (onion, garlic, carrot, ginger, lemongrass, potato, coconut milk, veg stock) is seasoned with fish stock and lime juice.
The tile fish and shrimp are placed on top and the dish is finished with carrot shavers, brussels sprout leaves, fried shoestring potatoes, fried leeks, Aleppo oil, lime zest.
*Allergy: Allium, Dairy, Gluten, Shellfish
Roasted Duck
One slice of duck breast plated with diced duck bacon on top of spinach puree and wild rice. Duck fat bernaise, blanched turnips, and garnished with turnip shavers and watercress or mustard greens.
Concord grape Tart
Tart: AP/Almond flour, vanilla extract, orange peel, thyme, grapes
Ice cream: Concord grapes, orange peel, fresh thyme, milk/heavy cream, kosher salt, organic sugar, egg yolks, agar
Grape Sauce: Concord grapes, organic sugar, red verjus
Candied Almonds: sliced skin-on almonds, organic sugar, sugar in the raw, kosher salt
*Allergy: Gluten, dairy, nuts
Bread & Amuse
Sweet Potato Rolls
-farmer’s ground spelt flour, AP flour, roasted sweet potatoes
Beets & Rye
-rye toast with golden beet tartare, dill creme fraiche, a nasturtium leaf
Marinated Scallops
Hazelnuts, Grape, Celery
Raw scallops are diced and seasoned with olive oil, lemon zest, salt, and mixed with diced Granny Smith apples.
Base: hazelnut broth, made with toasted hazelnuts, garlic confit, lemon juice, white versus, and salt.
The scallop//apple mixture is placed on top and finished with thomcord grapes, celery leaves, and a drizzle of celery oil and hazelnut oil. Fresh hazelnuts are grated on top.
Scallops served raw
*Allergy: Allium, Nuts, Shellfish
Romano Beans
Red Lentil Dosa: red lentils, Jasmin rice, water, chickpea flour, baking soda, salt
Pinenut Puree: toasted pinenuts, water, olive oil, salt
Pole beans, arrowhead spinach, Lani’s Baby greens
Apricot amba: garlic, shallot, dried and chopped apricots, yellow mustard seed, fenugreek seed, Madras curry powder, turmeric, Aleppo, chardonnay vinegar, water
**Dosa=thin, savory crepe in South Indian Cuisine made from a fermented batter of ground white gram and rice
Butternut Squash Lumache
Brown butter squash puree is combined with lumache (shell shaped pasta)/ Finished with roasted butternut and delicata squash, Swiss chard, grana Padano, lemon zest, chives, Aleppo, brown butter bread crumbs and olive oil.
Hanger Steak
Cauliflower, Radicchio, and Pickled Shallot
Base: Cauliflower puree (onions, shallots, garlic, cauliflower, veg stock, cream, butter).
Radicchio is grilled then chopped and glazed in a sweet-style lamb sauce (lamb base, shallots, onions, ruby port, sugar, pickled Fresno).
The dish is finish with mixed cauliflower florets and shavers (white, purple, Romanesco).
*Allergy: Allium, Dairy
Snowdance Farm Chicken
Onion Rings, Mache, Dijon
**Snowdance Farm – Sullivan County, NY
*Allergy: Gluten
Pork Cutlet
Mushrooms, Black Garlic, Thyme
Pork cutlet is pound thin and breaded in flour, egg, and finely ground pinko.
Mushroom black garlic sauce is poured on top, made with shiitakes, white button mushrooms, red onion, garlic, goslings black rum, black garlic, mushroom stock (mushroom trim, dried shiitakes, onion, carrot, celery, thyme, rosemary, safflower oil, salt, and red wine vinegar). It’s topped with mistake and shiitake mushrooms, chopped parsley. Garnished with grated grana padano, lemon zest and red mizuna or watercress.
*Allergy: Allium, Gluten, Dairy, Egg
Apple Quince Tart Tatin
Cinnamon, Caramel, Pecan
This warm tart is made with sliced apples and quince baked upside down in caramel and topped with puff pastry. It is flipped over when served, so that the pastry stays crisp and the fruit caramelizes.
It is served with cinnamon ice cream, chopped pecan praline, quince butter, and apple cider caramel sauce.
-Puff Pastry
-Quince Butter: quince, fillet rose, lemon peel, cinnamon
-Apple cider caramel: sugar, agave, vanilla bean, apple, apple cider, apple cider vinegar, butter, kosher salt
-Pecan Praline: pecan, butter, brown sugar, vanilla, kosher salt
*Allergy: Gluten, Dairy, Nuts, Alcohol
Dark Chocolate Cake
Port, Pear, Mascarpone
Cake: AP flour, black cocoa, sugar, brown sugar, baking soda/powder, kosher salt, eggs, sunflower oil, buttermilk, vanilla extract, decaf coffee
Ganache: 70% chocolate, heavy cream, milk, honey, mascarpone, creme fraiche, kosher salt
Port Reduction: port wine, sugar, bay leaf, black pepper, cinnamon
Mascarpone Ice Cream: milk, heavy cream, sugar, corn starch, mascarpone, kosher salt, glucose
Brittle: cacao nibs, black sesame seeds, sugar, kosher salt.
Market Pears: roasted in port wine reduction
*Allergy: Gluten, Dairy, Egg, Alcohol (cooked), Seed, Honey, Sesame
Sorbet Trio
-Concord grape
-Pear
-Fig
=$8 for 1;$15 for 3
Apple and Fig Crisp
Crisp: Apples, Figs, organic sugar, flour, brown sugar, sugar in the raw, butter, macron almonds, cinnamon, kosher salt
Vanilla Ice cream
*Allergy: Gluten, Nuts, Dairy, Eggs
