with garlic aioli and fresh herbs.
piquillo peppers, chickpeas and garlic aioli.
local radishes, cucumber and aged sherry vinaigrette.
with local scallions and radish micro greens.
baguette, sweet pickled onions.
roasted red pepper tomato "gravy" and first light creamery herbed cheese curds.
harvest farms heirloom iceberg lettuce with a balsamic and cayuga bleu cheese dressing, scallions and roasted red peppers.
and chile de-arbol rubbed pork ribs, roasted over creamy cole slaw.
mixed red lettuces, with local heirloom beets, pistachios, lively run goat feta and honey mustard vinaigrette.
with three cheeses, baguette, grilled fruit & nut bread.
on buckwheat blinis with crème fraiche, scallions and bolton farms watercress with sambuca vinaigrette.
stuffed with ricotta and morel mushrooms, fried over a summer bean and tomato salad with white balsamic vinaigrette and purple basil.
with roasted plum vinaigrette and grilled sweet onions.
with bolton farms arugula, avocado, grapefruit and red onion.
and local summer vegetables in a sweet basil pesto pistou topped with Bolton Farms basil and radish micro greens (vegan).
with house made buffalo milk ricotta, spinach, tomatoes and organic shiitake mushrooms over roasted eggplant garlic sauce.
white wine braised rabbit tossed with cavatelli, baby zucchini, speck and tomatoes with pecorino romano and bolton farms basil.
duck over savory bread pudding with cayuga bleu cheese and lento bacon, sauteed romano beans with tomato and rhubarb relish.
duck breast with a risotto of local peas, pancetta, organic shiitake mushrooms, and reggiano, braised bolton farms chard and village gate mulberry jus.
pan seared over a stew of littleneck clams, tomato, potatoes, picholine olives and baby leeks in sweet shrimp broth and topped with purple basil.
grilled filet mignon with a sweet corn sformato, local broccoli sauteed with chanterelle mushrooms, garlic scape butter and crispy onions.
island black sea bass over creamy fennel sauce and french bulghur with local broccoli, sweet peppers, gulf shrimp and garden oregano, topped with cherry tomato salsa.
on the half shell.
on the half shell.
with shitake mushrooms, thyme butter, crispy shallots.
crab claws, oysters, clams, and one whole lobster.
Menu for Lento Restaurant provided by Allmenus.com
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