Dinner 9/29

cruciferous vegetables with roasted quince and chestnuts

baked potato with creamy leeks and crispy hen of the woods

corn and clam chowder, brazilian chili and kaffir

poached apple with ginger-nut crumble

Uptown Menus Week 11

Tues, 8/30

fried perch salad, herbs and vegetables with spicy fish sauce

lemon and egg soup with with wild mushrooms

corn and tomato risotto in shellfish broth

schnitzel of pig's ear with apples, chard and horseradish 

Wed, 8/31

fried perch salad, herbs and vegetables with spicy fish sauce

lemon and egg soup with with wild mushrooms

corn and tomato risotto in shellfish broth

Thurs, 9/1

fried perch salad, herbs and vegetables with spicy fish sauce

bacon, lettuce and tomato sandwich 

corn and tomato risotto in shellfish broth

roast breast and confit leg of chicken with carrots, concord grapes and bush basil 

Fri, 9/2

bacon, lettuce and tomato sandwich

grilled broccoli with lime and garlic

roasted corn arancini with chipotle cream and scallions

wild striped bass on the griddle with chantarelle bearnaise

roast breast and confit leg of chicken with carrots, concord grapes and bush basil

Sun, 9/4

cucumber and charred cauliflower with marjoram
bacon, lettuce and tomato sandwich
glazed confit of chicken wing with chipotle cream
wild striped bass on the griddle with black trumpet and chantarelle bearnaise
pappardelle with pork shoulder ragu

Uptown Menus Week 10

Tues, 8/23

chicken of the woods with poached egg

fennel and anchovy roasted pork leg

corn bread, eggplant-tomato gratin and bean salad 

Wed, 8/24

chicken of the woods with soft scrambled egg in mushroom broth

mexican style grilled corn on the cob

smoked chicken, bean and barley stew with tomatoes

Thurs, 8/25

goat cheese toast with roasted figs and vin cotto

potato gnocchi with pork shoulder ragu

ratatouille baked haddock in herbed tomato water 

Fri, 8/26

roast cauliflower and cucumber toast with goat cheese

potato gnocchi with pork shoulder ragu

ratatouille baked haddock in herbed tomato water

Sat, 8/27

tomato salad with smoked eggplant, fennel and ratatouille

potato gnocchi with pork shoulder ragu

monkfish and cauliflower chowder, lime, jalapeno and fish sauce

braised pigs head with apples, chard and horseradish

Uptown Menus Week 9

Tues, 8/16

scallop with apricot, cauliflower and black trumpet oil
smoked eggplant ravioli in onion and herb broth

fluke with tomato

duck with black quinoa, plums and grilled scallions

Wed, 8/17

smoked eggplant ravioli in onion and herb broth

fried beans with egg in tomatillo salsa

fluke with tomato

Thurs, 8/18

cauliflower and mushrooms a la grecque over greens

fried beans with egg in tomatillo salsa

roasted striped bass with parmesan crumbs and tomato and corn stew

Fri, 8/19

cauliflower and mushrooms a la grecque over greens

roasted striped bass with parmesan crumbs and tomato and corn stew
chicken of the woods lasagna with cipollini, chanterelles and bitter greens

Sat, 8/20

tomatoes with olive oil
cauliflower and mushrooms a la grecque over greens

chicken of the woods lasagna with cipollini, chanterelles and bitter greens
roast pork loin with corn and onion stew, peaches and hazelnuts

Uptown Menus Week 8

Tues, 8/9

savory french toast with chanterelles and duck broth

chili rellenos

crispy pollack with smoked eggplant and marinated onions

Wed, 8/10

pickled milkweed pods, cloverleaf rolls and butter

shaved zucchini with parmesan

poached pollack with corn and pickled ginger

Thurs, 8/11

zucchini and beet salad

fried rockfish with cucumber gribiche

spaghetti with tomato and basil

poached pollack with corn and pickled ginger

Fri, 8/12

 

melons with chili and lime

chicken of the woods, carrot, hazelnut and wood sorrel

spaghetti with tomato and basil

stuffed pigs trotter, purple mustard, aged cheddar and potato

roast duck with corn, toasted almonds and peaches

 

Sat, 8/13

 

melons with chili and lime

chicken of the woods, carrot, hazelnut and wood sorrel

spaghetti with tomato and basil

zucchini roasted in a salt crust, smoked eggplant, marinated tomatoes and crispy garlic

roast duck with corn, toasted almonds and peaches

Uptown Menus Week 7

Tues, 8/2

grilled summer squash with black quinoa tabbouleh and garlic yogurt

corn on the cob with black trumpet-pickled ginger butter

crispy hake with tomatillo

carrot cake with carrot caramel and candied walnut

Wed, 8/3

cloverleaf rolls with black trumpet-pickled ginger butter

fried eggplant with black quinoa tabbouleh and garlic yogurt

monkfish with marinated tomatoes and tomatillo cous cous

Thurs, 8/4

cantaloupe soup with chipotle, lime and smoked hake

lettuces with tomatoes, green beans and goat cheese

cured and braised pork belly with kohlrabi, corn and gooseberries

Fri, 8/5

cloverleaf rolls with black trumpet-pickled ginger butter

 cucumber soup with wood sorrel, lovage and mint

cured and braised pork belly with kohlrabi, corn and gooseberries

little neck clams with saffron and tomato stewed peppers

Sat, 8/6

pickled milkweed pods, cloverleaf rolls with black trumpet butter and

oysters with ramp kimchi

cucumber soup with wood sorrel, lovage and mint

carrot salad with greens from the sea in ginger broth

braised bacon, lettuce and tomato

kohlrabi creamed corn with turnips, gooseberries and tarragon

spaghetti with string beans, pistachio and pecorino

little neck clams with saffron and tomato stewed peppers

Uptown Menus Week 6

Tues, 7/26

greek salad on toast

romaine soup with pistachio

poached breast and roast leg of chicken, wood sorrel, corn and black trumpets

Wed, 7/27

romaine soup with pistachio

jasmine rice with corn, lime and lime leaf

beef brisket pastrami with roasted carrots, salted cabbage and cucumber

Thurs, 7/28

raw beef with black trumpets and black raspberry

grilled lettuces and vegetables with anchovy oil

grilled chicken wing with spicy buttermilk, peanuts and basil

jasmine rice with corn, lime and lime leaf

beef brisket pastrami with roasted carrots, salted cabbage and cucumber

Fri, 7/29

 

beef brisket pastrami with house mustards: peach and spiced wine

grilled chard stem and potato with feta and garlic-lime dressing

striped bass on the griddle with smoked ratatouille

 

Sat, 7/30

 

gazpacho with almonds, pistachio and hazelnuts
braised romano beans with anchovy and soffrito

creamed corn with summer mushrooms

striped bass on the griddle with roasted collar and smoked ratatouille

lamb barbacoa