First Dinner, Sunday March 22

We’re going to launch with a recession-friendly dinner later this month. 

We’ve been working hard these last few months sourcing ingredients from the Hudson Valley and Pennsylvania, and making special arrangements with our friends and local purveyors.
The menu will include:
assorted hors d’oeuvres
corn chowder with porcini cream
roasted rack of Jamison Farm lamb,
lamb coulis with lapsang souchong,
hen of the woods mushroomFont size
celeriac and fennel purée
salicornia with lemon butter
home made bread with farm butter by Saxelby Cheese
chocolate marquise with ginger
banana tart with black sesame, brown butter cognac ice cream, salted butterscotch
a succession of four wines selected by our sommelier to make you very happy.
(details may change subject to ingredient availability and last minute tinkering)
The lamb is being raised by what we believe to be the best lamb farm in the country. It will be lightly dry aged for us by our master butcher, Jeffrey Ruhalter.
The suggested donation is $70.
(the wine alone would cost more than this at a restaurant!)
To make a reservation, please send an email to [email protected]. There will only be fifteen seats so please reply soon.
A portion of the procedes will benefit the eGullet Society for Culinary Arts and Letters.
The dinner will take place at our home base in a rustic, Civil War-era Brooklyn brewery that’s been taken over by artists, We’ll send you all other details when you RSVP.
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