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 pepperspiquillo pepper romesco10
tuscan kale caesarcastelmagno cheese, botarga di tonno12
chioggia beet saladburrata, sicilian pistachio, citrus13
testa di maillegribiche, pickles, apple mustard13
blis maple bacon & eggscandied bacon, maple syrup11
hudson valley foie grasrhubarb, almond-hibiscus granola21
white asparagus saladsoft egg, lardo, brown butter18
veal sweetbreads roasted in ashfarro, hazelnut, pancetta17


the sea

kusshi oystersasian pear, smoked paprika, cashew18
sea scallop crudorhubarb, yuzu, buttermilk, nasturtium16
crunchy yellowfin tunapickled avocado, soy caramel16
chermoula grilled octopusguanciale, pineapple, mint15



housemade pasta

tagliatelli neripeekey toe crab, sea urchin, calabrian chili19/29
tortellonisheep’s milk ricotta, beet greens, sage crumbs14/24
foie gras cappeletti drunken prunes, amontillado sherry18/28
wild nettle sachettimaitakee, robiolla fondutta17/27

main course

maine halibutcauliflower, vadouvan curry, sultanas34
chatham bay codwhite beans, chorizo, espellete pepper29
montauk sea scallopsriso venere, spring onion, salsa verde30
beef tenderloinduck fat potatoes, gruyere, bone marrow42
wagyu beef brisketblack garlic, kimchi, crisp onions28
elmburgerbacon-onion jam, drunken hooligan, sriracha21
chickennettle risotto, wild mushrooms, cockscomb29


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 
humboldt foggoat, semi - soft, california 

sides

beet greenslemon olive oil8
brussels sproutsbacon, sage8
potato pureerobbiola fondutta8
hand cut french friessriracha aioli7
heirloom carrotsanise, ginger8

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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