FRIDAY SATURDAY DINING ROOM PRIX FIXE MENU $64

canape service and OUR SOURDOUGH

 

SNACKS
 

 

*MARKET OYSTER   3.5   per piece
Valley grapefruit / green elderberry capers

*EGG TOAST  5   
brioche bread / cured Tasmanian Ocean Trout / everything spiced crème fraiche

SMOKED FISH DOUGHNUT  7
smoked trout roe / fermented mushroom powder / lemon
 

 


 

CHOICE OF APPETIZER

 



JAMES BROWN’S HEIRLOOM HOMINY CORN RAVIOLO     
corn ash pasta filled with various hominy corns and sweet corn butter / grilled corn herbal tea / New Mexico "hatch" adobo sauce / fresh and pickled chilis

CHARRED SPANISH OCTOPUS
carrot vinaigrette seasoned with coconut water, Bengali aromatics and carrot pickle / green papaya and Thai basil / nigella seed "duhka" and vadouvan spiced yogurt

KING MACKEREL CRUDO WITH HEIRLOOM TOMATOES
"sugarkiss" melon and sungold tomatoes / tamarind and tomato vinaigrette / lima bean green curry, peanut miso and purple shiso
 

 

OPTIONAL MID-COURSE



SEARED HUDSON VALLEY FOIE GRAS FOR TWO (SUPP 40)
roasted baby potatoes with TerraPurezza malabar spinach enriched with a pot likker made with speck ham and our honey / relish of peaches and Apis' black shallots / puffed grains / sauce of fermented peaches from last summer and yellow peppers
 


 

 

CHOICE OF ENTRÉE

 

PAN ROASTED TILEFISH
stew of heirloom shelling beans cooked in a seaweed - mussel broth seasoned with grilled squash and smoked fish bones / our "nduja" sausage seasoned with smoked paprika and a sauce of fermented yellow squash, saffron, and dried castelvetrano olives

PAINTED HILLS NY STRIP   OR   60 DAY AGED 44 FARMS BLACK ANGUS RIBEYE (SUPP 3 PER OZ)   OR
100 DAY AGED 44 FARMS BLACK ANGUS RIBEYE
(SUPP 5 PER OZ)
potato and garlic terrine and Montessori nasturtium / creamed spinach and smoked black garlic - pecan miso from last February

DUO OF TERRAPUREZZA CHICKEN
roasted chicken breast wrapped in lardo - thigh crusted with various seeds and flours / grilled romaine heart brushed with watermelon - yuzu vinaigrette with pickled watermelon rind / smoked green wheat ragu with ember roasted kohlrabi and pickled ramp -2015 watermelon kimchi relish 

FIRST OF THE YEAR TERRAPUREZZA “GOS” PIG TASTING
grilled collar, and smoked pork belly / shoulder "croustiliant" with red harissa yogurt / "Abuela's" escabeche of charred eggplant and young summer vegetables in roasted peanut oil

OUR AGED ROHAN DUCK FOR TWO (SUPP 16) LIMITED AVAILABILITY     
duck “tourtière” stuffed with foie gras, offal and duck sausage / sauced with a civet seasoned with shallots, prunes, Armagnac and blood
 


 


 

CHOICE OF DESSERT

 

VALRHONNA “GUANAJA” CHOCOLATE TART
pistachio crouquant and marinated cherry / hibiscus - cherry sorbet and a vinaigrette with amarena cherry, violet and pistachio oil 

SWEET CORN MOUSSE
served with a sweet "ceviche" of tropical fruits marinated with Thai aromatics and our mango vinegar / holy basil from the garden and lime leaf meringue

HEIRLOOM FIG – BUCKWHEAT CAKE
A simple "financier" cake made with fig leaf - cashew brown butter and Glen Robert's buckwheat flour / glazed in aromatized "spring flow" honey with smoked carrot - yuzu sorbet    

CHEESE AND OUR HONEYCOMB (SUPP  4)
Abbaye de Belloc, Roquefort Papillon, and Robiola / served with our red wheat sourdough and preserved orange and peach marmalade
 


 

 

mignardise

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
7.22.2017
 

 

 

 

mignardise

 

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA

6.30.2017


 


 

mignardise

 

*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA

6.24.2017

 

ALL MENUS SUBJECT TO CHANGE