Course 01 of 07 · fires at +0:00
Celeriac
brown butter, trout roe, rye crumb
Celeriac baked whole in the embers for three hours, then sliced into rounds.
Brown butter spooned over at the counter, and trout roe from the fish in course four.
Rye crumb from yesterday's loaf, toasted in the last of the morning's heat.
On the plate.
Each seating's celeriac goes into the back of the hearth three hours before it is served, whole and unpeeled: the first at 14:30, beside the new fire, the last at 18:30. It comes out black, rests ten minutes, and is peeled and cut into rounds at the counter. The brown butter is made in a small pan in front of you, and the roe goes on last so it stays cold.
Served on a warm, shallow stoneware plate. Take the roe and the butter in the same bite.
Where it comes from.
- Celeriaca farm in Riverhead41 mi
- Trout roethe trout farm in the Catskills140 mi
- Rye floura mill in the Hudson Valley110 mi
If you cannot eat it.
Contains: celery, dairy, fish, gluten
- No gluten
- Toasted buckwheat instead of rye crumb.
- No dairy
- Smoked rapeseed oil instead of brown butter.
- No fish
- Pickled mustard seed instead of roe.
- No celery
- Ember-baked kohlrabi instead of celeriac.
- Vegetarian
- Pickled mustard seed instead of roe.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 01 of 05, in the wine pairing
Halloway Field, North Fork of Long Island, NY, 2021. By the glass, 22.
In the tea pairing: genmaicha, cold-steeped.