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.


the farm & field

wild mushroom tempuramiso aioli12
shissito peppersromesco, almond, mint11
tuscan kale caesarcastelmagno cheese, bottarga di tonno12
chioggia beet saladburrata, sicilian pistachio, citrus13
blis maple bacon & eggscandied bacon, maple syrup11


the sea

sea urchin & lomo toastshouse cultured butter, brioche16
chilled kusshi oysterspear, smoked paprika, cashew18
citrus cured hamachicarra carra orange, fennel, habanero15
crunchy yellowfin tunapickled avocado, soy caramel 16



housemade pasta

tortellonisheeps milk ricotta, swiss chard , sage crumbs16/26
tagliatelli neripeekey toe crab, sea urchin, calabrian chili19/29
foie gras cappeletti drunken prunes, amontillado sherry17/27
pizzocherrisalt cured egg, guanciale, cabbage, gouda18/28

main course

chatham bay codwhite beans, chorizo, piquillo29
maine halibutcauliflower, vadouvan curry, sultanas34
buttered lobster tailscallion porridge, white miso sabayon37
beef short ribdried cherry, beet greens, walnut crumble34
wagyu beef tenderloinduck fat potatoes, gruyere, bone marrow42
elmburgerbacon-onion jam, drunken hooligan, sriracha21
roast chickennettle risotto, wild mushrooms32

house made charcuterie

individual 6 the whole hog 21
featuring millstone farms berkshire/tamworth pig

ciccoligreen apple mostarda 
testa di maillegribiche sauce 
lonzinopickled carrots & fennel 
crisp trotterpiquillo pepper romesco 

artisan & farmstead cheese

individual / 7 selection of five / 30
black walnut conserva, honeycomb

bayley hazen bluecow, semi firm, jasper hill 
grafton cheddarcow, hard, vermont 
harbisoncow, soft, jasper hill 
hudson redcow, semi - soft, new york 
gorgonzola cremificatocow, semi - soft, italy 

sides

beet greenslemon olive oil8
brussels sproutsbacon, sage8
spring leeksice wine vinaigrette8
heirloom carrotsstar anise & vanilla8
potato pureerobbiola fondutta8
hand cut french friessriracha aioli7

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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