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Sample Fall 2017

menu changes weekly

Native Lamb, Quince, Pomegranate, Cilantro

Spanish Octopus, Shishito Peppers, Avocado Crema

Jamón Serrano Reserva, Figs, Pistachio

Folly “for the table” Tossed Salad

Casarecce, Hen of the Woods, Brodo

Spicy Brazilian Bourride, Cilantro Aïoli, Charred Croutes

Ceci Crêpe, Field Vegetables, Za’Atar

NYS Duck Breast, French Lentils, Roasted Garlic

Cobia, Leeks, Fennel, Gigandes, Roasted Lemon

Cider Brined Wannabea Rabbit, Polenta, Pickled Apple

Maple Crème Brülée, Biscotti

Folly Guinness Sundae

Almond Joy