c/o The Maidstone

APPETIZERS
Satur Farm baby lettuce salad with radishes, tomatoes, fine herbs, honey-glazed pecans, aged goat cheese and shallot vinaigrette
– 9

Roasted beet salad with Valenica oranges, fennel and Mecox Bay Dairy cheese and balsamic vinaigrette
– 14

Sautéed seasonal forest mushrooms with toasted brioche and flavored with brandy
– 15

The Living Room Tarte flambé of applewood smoked bacon, crème fraiche, red onion
– 16

Swedish Råraka, a lacey potato cake with traditional garnishing of crème fraiche, red onion and Swedish löjrom
– 18

Local baby sqiud in garlic broth with broccoli rabe and chili oil
– 13

Peconic pride oysters on the half shell with champagne mignonette
– 16

The Living Room Scandinavian “Toast Skagen”, baby shrimp, dill crème fraiche dressing on toasted brioche and garnishings of Swedish löjrom caviar
– 18

Toast Pelle Jansson, Grass-fed beef carpaccio with traditional garnishings of Swedish löjrom caviar, sour cream, chopped chives and shaved Västerbotten cheese
– 18

Homemade pumpkin ravioli in tomato bacon broth with Västerbotten cheese
– 16

The Living Room charcuterie and cheese plate:La Quirca ham, Norwalk Iowa,Duck salami, Hudson Valley, NY
Mecox Bay Dairy, Shawondasee cow, NY ,Cypress Grove, Midnight Moon, goat, CA
Marcona almonds, fig compote, bread
– 18

ENTRÉES
Homemade fresh pasta with wild mushrooms, bolognese and shaved peppered pecorino cheese
– 26

Satur Farm spring vegetable Napoleon with green garlic sauce, Burata cheese, pine nuts, and figs
– 24

Roasted heritage chicken with rosemary jus, Long Island potato purée and caramelized Brussel sprout leaves
– 28

Grilled Atlantic salmon with Swedish sweet mustard dill sauce, leek tart and orange braised fennel
– 29

Pan roasted Halibut served with butternut squash purée, roasted wild mushrooms and tyme sauce
– 32

The Living Room
Bouillabaisse, seared sea scallops, halibut, squid, mussels and baby shrimp in a tomato saffron broth with rouille and croutons
– 29


Berkshire pork chop with pumpkin chutney, savoy cabbage and candied yams
– 29

Grilled hanger steak with sauce bordelaise, stoemph and baby spinach
– 38

Roasted rack of lamb with c/o the Maidstone grown basil-infused crust, served with ratatouille and potato purée
– 34

“Veal Oscar” traditionally sautéed with seasonal asparagus, lobster, and served with spring green garlic potato gratin and a sauce béarnaise
– 36