September 26th – October 9th
Enjoy a menu that celebrates local and seasonal ingredients served at the peak of freshness. This meal will not only stimulate your appetite, but support local harvest and community farms.
OUR LOCAL SOURCES
Goffle Farm Poultry – Wyckoff, New Jersey
Satur Farms – Cutchogue, Long Island, New York
Crescent Duck Farms – Aquebogue, Long Island, New York
Antonio Mozzarella – Newark, New Jersey
Various farms in the Jersey Fresh Program
Hepworth Farms – Milton, New York
Norwich Meadow Farms – Norwich, New York
Blue Ribbon Fish – Bronx, NY
Local Tuscan Kale Salad
Duck confit, roasted baby carrots, pomegranate vinaigrette
Butternut Squash Gnocchi
Homemade ricotta gnocchi, roasted butternut squash, tomato, sage, brown butter
Local Caught Swordfish
Caponata, late season tomato coulis
Der Pollerhof Gruner Veltliner
10 • ￼ 38
An exotic alternative to Sauvignon Blanc with primary fruit flavors of lime, lemon and grapefruit and a hint of white pepper. Acidic with a delicate tingly aftertaste.
Argiolas ‘Costera’ Cannonau
10 • ￼ 38
Flavors of very ripe strawberries, black cherries, herbs and spices. Deep color and fullness on the palate. French oak barriques provide rounded tannins and flavors of vanilla.