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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