Small Bites

The Tarry Tavern, a new farm-to-table restaurant in Tarrytown, opened this week with a new chef. Owner Henry Cabral says that chef Grae Nonas,  a former sours chef at Tarry Lodge will serve as chef de cuisine and Robert Wolf, formerly of Jean-Georges, will remain sous chef.

Above is the Roasted Potato Gnocchi with Guanciale, English Peas & Parmesan, from a photo that Henry e-mailed me. We’ll be take some of our photos next week, too.

For now, after the jump, I have a sneak peek at the menus. There are two — one tavern menu that’s a little more casual and less expensive — and the market menu, which is meant for more uspcale dining.

The 411 is coming soon. Til then: 27 Main St., Tarrytown. 914. 631. 7227 (though that phone number isn’t working at the moment.)

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TAVERN

Appetizers

Spicy Pork Sausage

Mustard Mashed Potatoes

8.

Crispy Calamari Salad

Bibb Lettuce & Carrot-Ginger Dressing

9.

Fried Mozzarella

Heirloom Tomatoes, Basil & Aged Balsamic

8.

Chicken Liver Mousse

Toasted Country Bread

7.

Red & Golden Beet Salad

Goat Cheese & Pistachio

8.

Bone Marrow

Fennel & Radish Salad

8.

Mains

Roast Amish Chicken

Haricot Verts, Fingerling Potatoes & Salsa Verde

17.

TT Wagyu Burger

Bacon-Onion Jam & White Cheddar

12.

B.L.T.

Porchetta, Heirloom Tomatoes, Caesar Mayo & Arugula

10.

Salad of Octopus & Watercress

Warm Potatoes, Kalamata Olives & Sherry Vinaigrette

12.

Hand-made Linguine

Cockles, Cherry Tomatoes & Piquillo Peppers

14.

Duck Confit & Arugula Salad

California Figs, & Pecorino Vinaigrette

16.

Wines By The Quartino (250ml)

Whites                                                  Reds

Domaine Pajot                                                   Rabbit Ridge “Allure De Robles”

7.                                                       7.

Standing Stone                                              Castaño 2008 Monastrell Yecla

7.                                                     8.

MARKET

Appetizers

Chilled Melon Soup

Prosciutto, Spiced Almonds & Mint

9.

Salad of Frisée, Arugula & Fennel

Poached Egg & Black Truffle Vinaigrette

9.

Roasted Potato Gnocchi

Guanciale, English Peas & Parmesan

9.

Sweet Corn Ravioli

Ricotta, Lemon & Asparagus

8.

“Big Mac”

Tartare of Spanish Mackerel & Sauce Gribiche

10.

Crispy Veal Sweetbreads

Roasted Trumpet Mushrooms & Mustard Vinaigrette

8.

Mains

Seared Maine Sea Scallops

Fresh Herb & Corn Risotto

22.

Salmon “a la Plancha”

Summer Squash Noodles, Cherry Tomatoes & Bacon Vinaigrette

20.

Local Trout

Swiss Chard & Chouriço, Warm “Magic Hat” Wheatberries

20.

Grilled Pork Chop

Farro-Corn Salad &  Apricot Mostarda

22.

NY Strip Steak

TT Mashed Potatoes & Glazed Carrots

25.

Seared Long Island Duck Breast

White Cheddar Grits & Pickled Cherries

22.

Wines By The Quartino (250 ml)

Whites                                                  Reds

Sebastiani Chardonnay                                                      Fleur 2007 Pinot Noir

6.                                                       8.

Il Giardino Pinot Grigio                                              Castaño 2008 Monastrell

6.                                                                 7.