vegetarian starters salads seafood oysters meat ...
DINNER
august 1 9 , 2 0 1 7
OY S T E R S S TA RT E R S Oysterponds, NY Rochambeau, VA Ichabod, MA
3 . 5 0 ea. cucumber mignonette
CHEESE Simply Sheep, NY Bonapar te Goat, V T Middlebur y Blue, V T 10
(1 pc.)
/
(2 pc.)
14
/
18
SNACKS Egg
Tasting
paprika // 6
kadota
tomato
soup
smoked
salmon
r i l l ett e s
mint, Riesling // 10
trout roe, pickled onions, capers, toast // 13 seared
pt.
judith
Lakes
g o at
to sta d a s
corn tor tilla, roasted tomatillo salsa, radish, cilantro // 14 Baked
E g g p l a nt
roasted tomatoes, mozzarella, basil pesto, grana // 13
squid
sungold tomatoes, fresh lima beans, chile, pickled sultanas, bread crumbs // 14
Vermont
BU r r a t a
roasted peppers & eggplant, aged balsamic, toast // 15
(3 pc.)
pickled peach preser ves, grilled sourdough
deviled
fi n g e r
chilled
SALADS Cookshop
cantaloupe
“greek
&
watermelon
lime, chile, purslane, goat cheese // 14
salad”
cucumbers, cherry tomatoes, red onion, black olives, marinated feta, oregano // 14
Heirloom
to m ato e s
basil, red onion, California olive oil // 16
figs
hazelnut, balsamic vinegar // 9 chicken
wings
sweet & sour sauce // 7 blistered
shishito
peppers
lime, sea salt // 10
smoked
beef
SEAFOOD sea
scallops
basil-potato puree, fennel, radish // 28
long
island
sockeye
SIDES on
the
cob
lime, sea salt // 7
marinated
beefsteak
tomatoes
basil, sea salt // 8
sauteed
plate
marinated cucumbers, heirloom cherr y tomatoes, tomatillo sauce, corn salsa, vine beans, summer squash, housemade naan // 23 pizza
basil pesto, walnut, ricotta, grana, mozzarella, organic f lour // 21
M E A T & P O U LT R Y Spit
Roasted
Cascun
Farm
Chicken
marinated summer squash, carrots, red onion, garlic, salsa verde // 24 100%
grass-fed
NY
state
ribeye
tempura vine beans, thyme, chimichurri // 48
potatoes
chimichurri // 7
corn
market
salmon
fresh corn pudding, marinated cucumbers, dill // 28
crispy
“rettangoli”
sheep milk ricotta, basil, housemade semolina pasta // 21
porgy
charred eggplant, roasted sweet corn, five minute tomato sauce, salmoriglio // 24 seared
ravioli
cheek
giardiniera pickles // 9
dayboat
V E G E TA R I A N
spigarello
mixed
grill
confit pork, chicken sausage, lamb chop Carolina rice salad, carrots, parsley, pickled red onions// 30 grilled
pork
chop
berkshire pork, roasted onions, macerated tristar strawberries, blackber r ies & plums // 28
chile, garlic // 9
Chef de Cuisine : Wilfrin Fernandez-Cruz * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DRINKS
SPARKLING
C O C K TA I L S THE
FARMER ’ S
MARKET
CAVA
c o c kta i l
‘brut’ can xa, catalunya NV
bar hill gin, muddled cucumber, basil, fresh lemon, soda // 15 BLUEBERRY
SPARKLING
Summer
CHAMPAGNE
WHITE
m a r g a r ita
cazadores reposado, strawberr y, combier, lime, jalapeno // 15 PALE
RIESLING
LIRAC
NEGRONI
‘vin secreta,’ le devoy mar tine, southern 2015 ISTRIAN
all
SAUVIGNON b l a n c
pied a terre, sonoma county 2015
ALCOHOL-FREE Q
CUMBER
ith a c a
b itt e r
so da
Ginger
BEAUJOLAIS
BLANC
(chardonnay) bernard vallette, beaujolais 2015
ROSÉ (teran), kras 2016
ginger, lemon, ginger beer // 8
SEAWOLF
(zinfandel), mendocino 2016
pom elo
grapefruit juice, honey, lime, cinnamon syrup, cucumber soda FARMER ’ S
15
11
16
13
19
15
22
16
24
glass
STOKA
THE
10
quartino
// 8
LEMONADE
M e l low
quartino
// 6
Beer
G r a p e f r u it
san pellegrino pampelmo, brooklyn roasting espresso
GINGER
45
// 6
SODA
c o.
MALVASIA
coronica, koreniki 2015
evi l
st. george gin, carrot juice, lime, maple syrup, nutmeg, sage // 14
MR .
(half bottle)
glass
‘ trocken,’ beurer, wur ttemburg 2016
greenhook gin, del professore vermouth, cocchi americano, elder f lower liqueur // 14 of
14
D e r by
st r a w b e r ry - J a l a p e n o
R o ot
PRIMITIVO
‘blanc de blancs,’ diebolt-vallois, champagne nv
elijah craig bourbon, mint, lemon, fresh blackberries // 14
PROFESSOR ’ S
10
polvanera, puglia 2016
m o j ito
pyrat rum, blueberr y compote, blueberries, lime, mint, prosecco // 14 th e
glass
12
18
12
18
// 8
D a u g hte r
muddled cucumber, basil, lemon, soda // 8
RED
BEER gun
hill
RIOJA
hessian
in
paradise,
ny
key lime berliner weissbier, 16 oz can montauk
summer
two
roads
New
Belgium
EMPIRE
ithaca
saison,
WHITE
APHRO
MOTHER ’ S
MILK
// 8 CO
Witbier,
ipa,
NY
pilsner,
STOUT ,
NY
// 8 NY
// 8
// 9
NY
// 10
CRIANZA
solar de samaniego, rioja 2012
// 9
quartino
11
16
muhr-van der niepoor t, carnuntum 2011
12
18
MERLOT shinn estate, nor th fork 2014
13
19
15
22
17
25
BLAUFRANKISCH
// 9
(gF),
power
american
ny
CT
Glutiny
flower
Warflag
ale,
// 11
glass
‘ AK
400’
(gamay) b. allion, loire valley 2015 CABERNET
SAUVIGNON
pied a terre, sonoma county 2014
august 1 9 , 2 0 1 7
OY S T E R S S TA RT E R S Oysterponds, NY Rochambeau, VA Ichabod, MA
3 . 5 0 ea. cucumber mignonette
CHEESE Simply Sheep, NY Bonapar te Goat, V T Middlebur y Blue, V T 10
(1 pc.)
/
(2 pc.)
14
/
18
SNACKS Egg
Tasting
paprika // 6
kadota
tomato
soup
smoked
salmon
r i l l ett e s
mint, Riesling // 10
trout roe, pickled onions, capers, toast // 13 seared
pt.
judith
Lakes
g o at
to sta d a s
corn tor tilla, roasted tomatillo salsa, radish, cilantro // 14 Baked
E g g p l a nt
roasted tomatoes, mozzarella, basil pesto, grana // 13
squid
sungold tomatoes, fresh lima beans, chile, pickled sultanas, bread crumbs // 14
Vermont
BU r r a t a
roasted peppers & eggplant, aged balsamic, toast // 15
(3 pc.)
pickled peach preser ves, grilled sourdough
deviled
fi n g e r
chilled
SALADS Cookshop
cantaloupe
“greek
&
watermelon
lime, chile, purslane, goat cheese // 14
salad”
cucumbers, cherry tomatoes, red onion, black olives, marinated feta, oregano // 14
Heirloom
to m ato e s
basil, red onion, California olive oil // 16
figs
hazelnut, balsamic vinegar // 9 chicken
wings
sweet & sour sauce // 7 blistered
shishito
peppers
lime, sea salt // 10
smoked
beef
SEAFOOD sea
scallops
basil-potato puree, fennel, radish // 28
long
island
sockeye
SIDES on
the
cob
lime, sea salt // 7
marinated
beefsteak
tomatoes
basil, sea salt // 8
sauteed
plate
marinated cucumbers, heirloom cherr y tomatoes, tomatillo sauce, corn salsa, vine beans, summer squash, housemade naan // 23 pizza
basil pesto, walnut, ricotta, grana, mozzarella, organic f lour // 21
M E A T & P O U LT R Y Spit
Roasted
Cascun
Farm
Chicken
marinated summer squash, carrots, red onion, garlic, salsa verde // 24 100%
grass-fed
NY
state
ribeye
tempura vine beans, thyme, chimichurri // 48
potatoes
chimichurri // 7
corn
market
salmon
fresh corn pudding, marinated cucumbers, dill // 28
crispy
“rettangoli”
sheep milk ricotta, basil, housemade semolina pasta // 21
porgy
charred eggplant, roasted sweet corn, five minute tomato sauce, salmoriglio // 24 seared
ravioli
cheek
giardiniera pickles // 9
dayboat
V E G E TA R I A N
spigarello
mixed
grill
confit pork, chicken sausage, lamb chop Carolina rice salad, carrots, parsley, pickled red onions// 30 grilled
pork
chop
berkshire pork, roasted onions, macerated tristar strawberries, blackber r ies & plums // 28
chile, garlic // 9
Chef de Cuisine : Wilfrin Fernandez-Cruz * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DRINKS
SPARKLING
C O C K TA I L S THE
FARMER ’ S
MARKET
CAVA
c o c kta i l
‘brut’ can xa, catalunya NV
bar hill gin, muddled cucumber, basil, fresh lemon, soda // 15 BLUEBERRY
SPARKLING
Summer
CHAMPAGNE
WHITE
m a r g a r ita
cazadores reposado, strawberr y, combier, lime, jalapeno // 15 PALE
RIESLING
LIRAC
NEGRONI
‘vin secreta,’ le devoy mar tine, southern 2015 ISTRIAN
all
SAUVIGNON b l a n c
pied a terre, sonoma county 2015
ALCOHOL-FREE Q
CUMBER
ith a c a
b itt e r
so da
Ginger
BEAUJOLAIS
BLANC
(chardonnay) bernard vallette, beaujolais 2015
ROSÉ (teran), kras 2016
ginger, lemon, ginger beer // 8
SEAWOLF
(zinfandel), mendocino 2016
pom elo
grapefruit juice, honey, lime, cinnamon syrup, cucumber soda FARMER ’ S
15
11
16
13
19
15
22
16
24
glass
STOKA
THE
10
quartino
// 8
LEMONADE
M e l low
quartino
// 6
Beer
G r a p e f r u it
san pellegrino pampelmo, brooklyn roasting espresso
GINGER
45
// 6
SODA
c o.
MALVASIA
coronica, koreniki 2015
evi l
st. george gin, carrot juice, lime, maple syrup, nutmeg, sage // 14
MR .
(half bottle)
glass
‘ trocken,’ beurer, wur ttemburg 2016
greenhook gin, del professore vermouth, cocchi americano, elder f lower liqueur // 14 of
14
D e r by
st r a w b e r ry - J a l a p e n o
R o ot
PRIMITIVO
‘blanc de blancs,’ diebolt-vallois, champagne nv
elijah craig bourbon, mint, lemon, fresh blackberries // 14
PROFESSOR ’ S
10
polvanera, puglia 2016
m o j ito
pyrat rum, blueberr y compote, blueberries, lime, mint, prosecco // 14 th e
glass
12
18
12
18
// 8
D a u g hte r
muddled cucumber, basil, lemon, soda // 8
RED
BEER gun
hill
RIOJA
hessian
in
paradise,
ny
key lime berliner weissbier, 16 oz can montauk
summer
two
roads
New
Belgium
EMPIRE
ithaca
saison,
WHITE
APHRO
MOTHER ’ S
MILK
// 8 CO
Witbier,
ipa,
NY
pilsner,
STOUT ,
NY
// 8 NY
// 8
// 9
NY
// 10
CRIANZA
solar de samaniego, rioja 2012
// 9
quartino
11
16
muhr-van der niepoor t, carnuntum 2011
12
18
MERLOT shinn estate, nor th fork 2014
13
19
15
22
17
25
BLAUFRANKISCH
// 9
(gF),
power
american
ny
CT
Glutiny
flower
Warflag
ale,
// 11
glass
‘ AK
400’
(gamay) b. allion, loire valley 2015 CABERNET
SAUVIGNON
pied a terre, sonoma county 2014
