Come enjoy a(nother amended) spring feast
As spring continues the menu becomes lighter. This menu will incorporate a family of products that often gets overlooked, but is becoming popular among chefs across the country: Goat. This menu features meat from Maine, fresh chevre from local producers, and milk that I'll process into ricotta and whey. Sunchokes will be simmered in whey, ricotta will be the base for gnocchi. Chevre will be paired with rhubarb for dessert. I hope you'll join me:
Snacks: Kimchi-Guacamole, caramelized onion crackers
1- 63° Duck egg, sunchoke veloute, fiddle heads, lola duck ham (Hudson valley duck farm)
2- Ricotta Gnocchi, Goat belly, ramp pesto
3- Pain perdu, rhubarb compote and chevre, ancho-peanut brittle
3- Pain perdu, rhubarb compote and chevre, ancho-peanut brittle
$38.40 (Gratuity not included)
BYOB
Date
Saturday, May 7, 2011 from 7:00 PM - 10:00 PM
Location
Specific location revealed upon reservation/payment confirmation
I'll give you a hint: You'll be able to see the Hudson
I'll give you a hint: You'll be able to see the Hudson
Will you be attending?
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