dinner

 

(all menus are samples only)

 

to our friends & farmers

many thanks for all that you do……..
MILLSTONE FARMS, WILTON, CT.
SUGAR BEE MAPLE SYRUP, CATSKILLS,N.Y.
ROXBURY, KINDERHOOK,N.Y.
THE DAILY CATCH, BROOKLYN.N.Y.
RIVERBANK FARMS, ROXBURY, CT.
RED BEE HONEY, WESTON, CT
JESS AT HOLBROOK FARMS, BETHEL, CT.
ST. CANUT FARMS, ONTARIAO, CANADA
SMITH’S ACRES. NIANTIC, CT.
SHARE OUR STRENGTH, NO KID LEFT HUNGRY
OUR LIL FOODIES
COMMUNITY PLATES & THE ELM TEAM

•••••••

chef notes

kusshi oysters
Kusshi, Japanese for “precious,” is almost as deep as it is long—just over two inches.The depth and pillowy softness inside make the Kusshi resemble a Kumamoto, It’s flavor is clean, mildly sweet with a touch of minerality.

red kuri squash
A thick-skinned pink colored winter squash that has the appearance of a small pumpkin without the ridges. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow lightly sweet chestnut-like flavor.


salads & vegetables

tom thumb lettuceschampagne vinaigrette, herbs, flowers10
tuscan kale caesarcastelmagno cheese, botarga di tonno12
chioggia beetssicilian pistachio, burrata, mandarin13
asparagus & rhubarbfennel, almond, goat’s cheese15

snacks & bites

blis maple bacon & eggscandied bacon, robiola fonduta11
garden vegetable frito mistopreserved lemon mayo13
shishito peppershijiki seaweed, sesame10
wild mushroom tempurawhite miso & togarashi aioli13

crudo

chilled kusshi oystersyuzu, celery, habanero, ginger4 each
crunchy yellowfin tunaavocado, quinoa, soy caramel16
santa barbara sea urchinasparagus, prosciutto di parma17

wood fired grill & plancha

herb flatbreadblack mission figs, cipolinni, gorgonzola12
spanish octopuspineapple, guanciale, lovage14
crostini of millstone pork confitpickled ramps12
whipped lardo toastsfava beans, espelette12
hudson valley foie grasstrawberry, smoked macadamia23

handmade pasta & risotto

english pea sachettilemon brown butter, parmigiano17/27
lobster spaghettisea urchin, san marzano tomato, chili19/29
spring vegetable risottoricotta salata17/27
agnolotti dal plinmillstone pork, hazelnuts, fontina16/26
foie gras capelletidrunken prunes, amontillado sherry18/28

the sea & the farm

montauk sea scallopsriso venere, salsa verde30
chatham bay codchorizo, cocoa beans, scallion29
madeira glazed sablefishsunchoke, shiitake, bok choy34
wagyu beef brisketblack garlic, potato tempura, slaw27
roast chickenmorels, english peas, ramps, potato32
millstone porksunny duck egg, apple mustard, grits28
elmburgerbacon-onion jam, pleasant ridge cheddar, sriracha21
eggplant parmigianoburrata, candied cherry tomatoes19

local veggies

summer green beansalmond brown butter8
local wild rampslemon olive oil8
glazed heirloom carrotscarrot top pesto8
whipped potato pureerobbiola fondutta8
hand cut french friessriracha aioli8

dessert

coconut tapioca bruleepineapple carpaccio, cilantro, pineapple sorbet9
warm apple piewhipped green apple, caramel, buttermilk ice cream9
soft chocolate cakepopcorn brittle, salty caramel ice cream9
poached seckel pearorange cream, cocoa nib, vanilla sherbert9
lemon moussepuff pastry, poppy seed meringue, sour cream sorbet9
cindy’s cookies & confections 9
•••••••Cindy Bearman, Pastry Chef 

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