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.


starters

SHISHITO PEPPERSsesame, hijiki seaweed, togarashi aioli9
MAITAKEE MUSHROOM TEMPURAwhite miso aioli14
TUSCAN KALE CAESARcastelmagno cheese, botarga di tonno13
CHIOGGIA BEETSsicilian pistachio, goat’s cheese, mandarin16
BUTTERNUT SQUASH SOUPgala apple, cipollini, caramelized yogurt11
BACON & EGGSrobiola cheese, candied bacon12
SALT & PEPPER CALAMARIsquid ink aioli, sea lettuces13
CRUNCHY TUNAavocado, sesame, soy caramel, quinoa17
MAPLE GLAZED PORK BELLYgreen tomato jam, fried duck egg15
CITRUS CURED BLACK BASSpickled plum, sea urchin, shiso, trout roe16
MAINE LOBSTER SALADburrata, osetra caviar, sorrel, preserved lemon21
HUDSON VALLEY FOIE GRASquince, huckleberries, smoked macadamia23

pasta & grains

KABOCHA SQUASH AGNOLOTTIsage-hazelnut crumble, pumpkin seed oil16/26
FOIE GRAS CAPPELETTIalmonds, drunken prunes, amontillado sherry17/27
ESCARGOT CASONCELLIlovage, fontina val d’aosta, pancetta18/28
WILD MUSHROOM RISOTTOchives, mascarpone, five year aged gouda17/27
TAGLIATELLI NERIjonah crab, sea urchin, calabrian chilis, garlic crumbs19/29
MONAS PAGLIA E FIENO BOLOGNESEstraw & hay pasta, parmigiano reggiano16/26




meat & fish

CHATHAM BAY CODcocoa beans, chorizo, scallions, espelette pepper29
MAINE HALIBUTcauliflower, fennel marmalade, vaudavan curry34
DIVER SEA SCALLOPSmatsutakee, miso, smoked barley, sesame spinach36
ORGANIC CHICKENsunchokes, black trumpets, leeks, foie gras sauce30
ELMBURGERbacon-onion jam, pleasant ridge cheddar, sriracha21
WAGYU BEEF BRISKETduck fat potato tempura, kohlrabi kimchi, black garlic28
DUCK ROASTED IN JUNIPERautumn fruits & leaves, pine nut crumble36
PAINTED HILLS BEEF TENDERLOINsmoked potatoes, gruyere, chanterelles, red wine42


dessert

9 each

sticky toffee puddingtoffee sauce, creme fraiche 
chocolate cream & peachescocoa nibs, rose granita, yogurt sorbet 
salted sundaebrownie, chocolate ice cream, pretzel crunch 
strawberry rhubarb shortcakerhubarb cream, orange, almond, shiso sorbet 
s'moreschocolate cookie, graham crumb, chocolate ice cream, vanilla fluff 
cookiesbutterscotch cookie, peanut butter cookie & chocolate cookie 
housemade ice creams & sorbetsselection of three6
•••••••Caryn Stabinsky, Pastry Chef 

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