New Fall Menu at Sweet Grass Grill in Tarrytown
Dave Starkey, the co-owner of Sweet Grass in Tarrytown, says the new menu is now available. (And it looks great.) He also mentions a couple things:
We decided to go 7 days a week as we work to become that neighborhood place that is always there for you. We also have plans to begin a breakfast menu for the same reasons, but that is not for a month or more.
Sounds great. After the jump, the new menu.
STARTERS
Seared Scallops
over parsnip brown butter puree with warm fall vegetables , shaved pears and a warm pancetta and sweet potato sauce.
Crispy Berkshire Pork Terrine
topped with chopped pickled pimento peppers and baby greens and served with aged white cheddar and fried purple potato chips
Blue Hill Bay Mussels
steamed with garlic, onion, fregola and chopped herbs in a white parsnip and jalapeno broth
Farm egg fried in phyllo
served over stone ground polenta with squash and pancetta, garnished with baby beet greens and fried capers.
Pig in the blanket
Papa’s Sliders
SALADS
Winter Squash Salad
roast acorn squash, warmed dates, maple ancho roast pumpkin, and baby greens
Marinated Hudson Valley Baby beets
Red, golden and candy striped beets with shaved green apple, braised leeks, baby beet greens
Mixed Baby greens tossed with pine nuts and seasonal fruits and vegetables
Our Ceaser
SOUPS
Cauliflower veloute
with smoked chicken, espellete oil, cauliflower florets and crispy parmesean
Butternut squash
with smoked almonds, stewed cranberries, brown butter
Littleneck Clam Chowder
with roast sweet potato, grilled green chiles and sausage
ENTREES
Braised Lamb shank
with fennel and onion, over a stew of white beans, broccoli, cauliflower and herbs.
Pan roast baby chicken
over smoky roast apple puree with braised purple potatoes, brussel sprouts and apple cider sauce
Crispy skin salmon
with spaghetti squash stewed with crème fraiche and parmesean , butter braised lobster mushrooms and a walnut vinaigrette
Handmade egg papardelle
braised wagyu beef cheeks, poached egg, bitter greens, oil cured black olives and lemon confit
Toasted Fregola with smoked fall vegetables, dried fruits, spicy roasted pumpkin and pumpkin seed sauce
Grass-fed Ribeye
pan roasted with shallots and thyme, over stone ground polenta with roast mushrooms, braised cippolini onions
