c/o The Maidstone

APPETIZERS
Early Girl Farm baby lettuce salad with shaved fennel, radishes and merlot vinaigrette
– 9

The Living Room salad, Satur Farm organic arugula, endive, candied walnuts, dried cranberries, blue cheese and apple cider vinaigrette
– 14

Sautéed seasonal forest mushrooms, toasted brioche and flavored with brandy
– 17

Scandinavian "Toast Skagen", baby shrimp, lemon scented crème fraiche, dill from our garden, on toasted brioche with Swedish caviar
– 18

Peconic Pride oysters on the half shell with a sherry mignonette
– 16

Swedish Råraka, lacy potato pancake, pairing of caviars, crème fraiche, red onion and dill
– 18

Gravlax cured with lemon and dill, pickled cucumbers and Swedish grain mustard sauce
– 16

Swedish pickled Herring, local organic beets, field mâche and herb vinaigrette
– 15

Homemade spring pea ravioli with organic carrot broth and Västerbotten cheese
– 16

The Living Room tarte flambé with applewood smoked bacon, crème fraiche, and red onion
– 16

Toast Pelle Jansson, grass-fed beef carpaccio with traditional garnish of Swedish löjrom caviar, crème fraiche, baby greens, chives and
shaved Västerbotten cheese
– 18

The Living Room charcuterie and cheese plate served with fresh Blue Duck Bakery bread:
La Quercia ham, Norwalk, Iowa
Duck salami, Hudson Valley, NY
Local, cow, Mecox Bay Dairy, Bridgehampton, NY
Praest Ost, cow, Sweden
Tomato cutney
– 18


ENTRÉES
Handcut fettuccine with local spring peas, wild mushrooms, fennel and grana padano parmesan
– 27

"Köttbullar and Klimp"
Swedish lamb meatballs with Mecox Bay Dairy ricotta dumplings, tomato broth, rainbow kale and Västerbotten cheese
– 29

Roasted heritage chicken, Satur Farm organic spring vegetables and rosemary jus
– 30

Seared Atlantic salmon with local baby carrots, fennel and red wine sauce
– 30

Pan roasted striped bass with organic baby bok choy, fingerling potatoes and Swedish mustard dill sauce
– 32

Local fluke, organic carrot flan, North Fork asparagus and parsley sauce
– 34

Grilled Berkshire pork tenderloin, smashed Swedes, mixed local beans and mango chutney
– 33

Roasted rack of lamb with basil-infused crust, ratatouille and Long Island potato purée
– 37

Delmonico steak, creamed spinach custard, potato purée, grilled red onions and sauce bordelaise
– 40