Uptown Menus Week 5

Tues, 7/19

mizuna, turnips and braised fennel

milkweed pods and padron peppers on the griddle

rabbit orzo with peas and lettuce 

Wed, 7/20

milkweed pods and padron peppers on the griddle

summer mushrooms with mustard dumpling in broth

flank steak with green sauce, corn on the cob with smoked beef fat and lime 

Thurs, 7/21

chard and greens from the sea in ginger broth

rabbit orzo with peas and lettuce

flank steak with green sauce, black trumpets, charred corn, green beans and tomato 

Fri, 7/22

lobster mushrooms on toast, sherry vinegar and ramp flower

chard and greens from the sea in ginger broth

corn on the cob with smoked beef fat and lime

black bass with creamy zucchini, green beans, crispy garlic and tomatoes  

Sat, 7/23

chard and greens from the sea in a ginger broth

 milkweed pods, snap peas and padron peppers on the griddle

chanterelle, black trumpet and charred corn crepe with hollendaise

crispy black bass collars

whole roasted black bass in salt crust with creamy zucchini, string beans and tomatoes 

Uptown Menus Week 4

Tues, 7/12

tomatoes and green beans, fried bread, pickled onions and goat cheese

charred turnips with lemon fish sauce

wild summer mushrooms with duck egg pasta

Wed, 7/13

wild summer mushrooms on toast

 fresh ham with peach mustard

slow poached egg in an herb broth, pistachio, cucumber and wild flowers

vegetable minestrone with pork shoulder, radish and cilantro

Thurs, 7/14

wild summer mushrooms on toast

slow poached egg in an herb broth, pistachio, cucumber and wild flowers

vegetable minestrone with pork shoulder, radish and cilantro

Fri, 7/15

 

beets, raspberries and horseradish

peas and carrots with farro

slowly baked tilefish in a cucumber gazpacho

 

Sat, 7/16

 

fennel, mizuna and turnip salad

slow poached egg, black trumpets, chanterelles, parmesan broth and wild flowers

greens from the sea with sesame

peas and carrots with farro

slowly baked tilefish in a cucumber gazpacho

roast loin and braised leg of rabbit with plums and crispy pistachio, rabbit liver mousse

Uptown Menus Week 3

Tues, 7/5

greens, goat feta and cucumber

crawfish risotto

duck with carrots

Wed, 7/6

carrots with cardamom and pickled beets

crawfish risotto

 grill roasted chicken, cumin, fennel and creamy zucchini

Thurs, 7/7

radish toast with green garlic, lemon and lamb fat

carrots with cardamom and pickled beets

smoked pork shoulder with chard and pink rice

Fri, 7/8

 

fried string bean, zucchini and milkweed flower with lime and peperoncino

charred spring onion with green romesco and smoked paprika

smoked shoulder and roast leg of pork with peach mustard, rice and beans

 

Sat, 7/9

 

fried string bean, zucchini, cattail and milkweed flower with lime and peperoncino

charred spring onion with green romesco and smoked paprika

wild striped bass, charred carrots and lemon fish sauce

crispy stuffed pig head with peaches

Uptown Menus Week 2

Thurs, 6/30

grilled caesar salad

zucchini with lime and green garlic

chard, cheddar and orzo gratin

smoked meats: duck, pork loin and beef short rib, barbecue sauce

Fri, 7/1

charred spring onions with green romesco

roasted beets with cherries and smoked ricotta

chard, cheddar and orzo gratin

slow roasted pork loin, ham and mustard broth

Sat, 7/2

lettuces, snow peas and french beans with anchovy and buttermilk dressing

braised beet greens with buckwheat, almonds and pistachios

roasted duck with carrots in their own juice

Sun, 7/3
 
crawfish boil, smoked short rib sandwich, really really good hot dogs

potato salad, baked beans and beet salad