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 & padron pepperssesame, hijiki seaweed, togarashi aioli9
chilled kusshi oystersyuzu-ginger mignonette3.5 each
wild mushroom & cockscomb tempurashiso-miso mayo13
tuscan kale caesarcastelmagno cheese, botarga di tonno12
local lettucesherbs, flowers, champagne vinaigrette11
roots, shoots, fruits & leavesgoat's milk curds, almond oil, ice wine vinaigrette16
bliss maple bacon & eggscandied bacon, robbiola cheese12
crunchy tunaavocado, quinoa, hearts of palm, soy caramel16
montauk sea scallop crudopickled plum, sea urchin, trout roe, buttermilk16
pork belly & duck egggreen tomato jam, walnut wine15
hudson valley foie grasstrawberry, spring onion, smoked macadamia23
heirloom tomato heartsburrata, black olive, purslane14

pasta & grains

english pea sachettilemon brown butter, parmigiano reggiano16/26
sweet corn tortellonichanterelles, mascarpone, nasturtiums17/27
suckling pig agnolottifavas, marcona, anchovy, gruyere16/26
sunchoke risottowild mushrooms, chives, five year aged gouda17/27
lobster spaghetticalabrian chili, sea urchin, tomato, garlic crumbs19/29
pici nericuttlefish, pancetta, seaweed, espelette pepper19/29




meat & fish

chatham bay codcocoa beans, chorizo, razor clams, scallions29
maine halibut baked in fig leavessalted peaches, ajo blanco, lardo34
cedar roasted wild king salmonradishes, cauliflower, gala apple, vaudavan curry33
miso buttered maine lobsterbok choy, twisted sister carrots36
elmburgerbacon-onion jam, pleasant ridge cheddar, sriracha21
organic chickensunchokes, black trumpets, foie gras32
duck roasted in juniper & orangeautumn fruits & leaves33
wagyu brisketblack garlic, kimchi, duck fat potatoes28
painted hills beef tenderloinpreserved black truffle, new potato, chanterelles48

artisan & farmstead cheese

individual $7 / selection of 5 $30

kunikgoat & cow, semi soft, nettle meadow 
pyrenees brebissheep, semi firm, france 
garrotxagoat, semi firm, spain 
humbolt foggoat, semi soft, california 
across the pondcow, semi soft, new york 
bayley hazen bluecow, semi firm, jasper hill 

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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