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

ITALIAN CHESTNUT SOUPgala apple, celery leaf, cipollini12
NEW ENGLAND CLAM CHOWDER clams, potato, bacon, sautéed leeks, toasted herb brioche 15
CHILLED KUSSHI OYSTERS yuzu-ginger mignonette 3.5 each
P.E.I. MUSSELS cherry tomatoes, fennel, white wine broth 15
CRUNCHY TUNA avocado, soy caramel, quinoa 17
SHRIMP FRITTERS tempura shrimp, white miso aioli, smoked paprika aioli 16
SHISHITO & SRIRACHA tempura shishito, cheddar cheese, sriracha, meyer lemon 9
MAITAKEE MUSHROOM TEMPURA white miso aioli 14
TUSCAN KALE CAESAR castelmagno cheese, botarga di tonno 13
CHIOGGIA BEETS pistachio, goat’s cheese, mandarin 16
MAPLE GLAZED PORK BELLY white soy, green tomato mostarda 16
HUDSON VALLEY FOIE GRAS quince, huckleberries, smoked macadamia 23
ARTISAN CHEESES a selection of three procured locally 18
ARTISAN CHARCUTERIE a selection of three from darien cheese shop 18

pasta & grains

WILD MUSHROOM RISOTTOchives, mascarpone, five year aged gouda 17/27
BUTTERNUT SQUASH SACHETTI sage-hazelnut crumble, pumpkin seed oil 16/26
TAGLIATELLI NERIjonah crab, calabrian chili, sea urchin, garlic crumbs 19/29
MONA’S SPAGHETTI BOLOGNESE parmigiano reggiano 16/25
FOIE GRAS CAPPELETTIalmonds, drunken prunes, amontillado sherry 19/29




meat & fish

DAYBOAT SEA SCALLOPS cremini, miso, smoked barley, sesame 36
ATLANTIC SALMON crisped fingerling, mango & arugula labne 32
MAINE HALIBUT cauliflower, radish, fennel marmalade, vadouvan curry 34
ORGANIC CHICKENsunchokes, bacon, mushroom, red wine sauce 32
DUCK ROASTED IN JUNIPERautumn fruits & leaves, pine nut crumble 36
ELM BLUE BURGER bacon-onion jam, bayley hazen blue cheese, brioche bun 21
NEW YORK STRIP STEAK grilled radicchio, grilled red onions, horseradish, french fries 36
BEEF TENDERLOIN smoked potatoes, gruyere, chanterelles, red wine 42


dessert

9 each

sticky toffee puddingtoffee sauce, creme fraiche 
coconut cream pie chocolate, tapioca, coffee ice cream 
mascarpone cheese cakecandied beets, graham cracker, orange sorbet 
chocolate pistachio tart chocolate crunch, mandarin orange, pistachio ice cream  
apple butternut squash cakegala apples, cider, black walnut ice cream 
s'moreschocolate cookie, graham crumb, chocolate ice cream, vanilla fluff 
cookiespeanut butter, chocolate chip cookie & chocolate cookie 
housemade ice creams & sorbetsselection of three6
artisan cheese a selection of three cheese’s from darien cheese shop 18
•••••••Caryn Stabinsky, Pastry Chef 

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