Fall Series !

five course dinners
in Prospect Lefferts Gardens

We’re all moved in at our new digs!
din din’s Fall Series will be at our new dining room in Prospect Lefferts Gardens.
We cannot wait to host you here-- the space has shaped up sweetly!

 Our September menu is written around the late summer harvest of Dancing Greens Farm, a woman-owned, no-till farm in the southern Berkshires.  We’ve been missing farm dinners-- we are thrilled to work with their stunning produce, herbs, and flowers!   

Our October and November menus transition to fall flavors, although we won’t talk about those just yet :)

Our new dining room is darling but cozy-- we have very limited seats for these dinners, so don’t wait to make your rezzo! 

SEPTEMBER
featuring Dancing Greens Farm!

Thursday, September 26th at 7pm
Friday, September 27th at 7:30pm
Saturday, September 28th at 7:30pm

  *****
OCTOBER

Thursday, October 24th at 7pm
Friday, October 25th at 7:30pm
Saturday, October 26th at 7:30pm

 *****
NOVEMBER

Thursday, November 21st at 7pm
Friday, November 22nd  at 7:30pm
Saturday, November 23rd at 7:30pm

September Menu

featuring Dancing Greens Farm

the menu will be along these lines:
please inquire at rezzos@dindinnyc.com with any dietary needs—
we will let you know if we are able to accommodate!

 fried amaranth leaf
with whipped goat cheese, sorrel hazelnut salsa verde, and fried cod skin

 
bread with baby radish, radish green butter, and Fleur de Sel rouge

 
mussels in saffron Banyuls tomato water,
borage pesto, and bruléed coconut pastis aioli with Beluga lentils
 

chamomile vanilla-smoked duck breast
with ground cherry plum salad and corn purée
 

market lettuces in white balsamic vinaigrette with flowers

 
market Locust Hollow sheep’s milk cheese (PA)
with Mirabelle jam and pain d’épices crumble
 

chocolate yuzu truffle & pistachio rosewater nougat

$125 for five courses,
inclusive of wine pairings

please inquire about non-alcoholic beverages

October & November Menu

the menu will be along these lines:
please inquire at rezzos@dindinnyc.com with any dietary needs—
we will let you know if we are able to accommodate! 

mushroom walnut conserva
with Treviso pear salad and jambon blanc on yeasted cracker
 

bread with baby radish, radish green butter, and Fleur de Sel rouge
 

chestnut Madeira soup
with truffled lobster and fennel brussel salad
 

steelhead with Cassis beurre rouge
and beet green Saint Augur custard
 

market lettuces in white balsamic vinaigrette with flowers
 

market Locust Hollow sheep’s milk cheese (PA)
with Mirabelle jam and pain d’épices crumble
 

chocolate yuzu truffle & pistachio rosewater nougat

$125 for five courses,
inclusive of wine pairings

please inquire about non-alcoholic beverages