The Menus

TUNING FORK INAUGURAL DINNER 
“BENEATH THE SUN” 
Carrying the spirit of what lies below – what supports the sky. 

Our launch event features ingredients sourced from SUS Urban Farms (Services for the Underserved) a nonprofit human services agency supporting individuals and families faced with a wide range of challenges including those with Autism Spectrum Disorder and other intellectual/developmental disabilities and T-shirts and aprons from Spectrum Designs Foundation, a T-shirt printing business employing teens and young adults with Autism.


Main Menu

Hors d’Oeuvres

Fill You In

Spanish Crostini of Giant Fabada Beans with Sausage, Stewed Bacon, and Vegetables

Lacy Wild Rice Vegetable Pancakes with Cumin Sour Cream and Chives

American Sturgeon Caviar with New York State Crème Fraiche on Heirloom Potatoes

First Course

Undercurrent
Maine Diver Scallop, Lobster, Wild Mushroom and Flying Fish Roe “Dynamite” in Sea Scallop Shells

Second Course

On the Waves
Fresh and Smoked Haddock Chowder with Buttered Vermont Common Crackers

Third Course 

The End of Each Song 
Duck Three Ways: 
• Salad of Grilled Duck with Brandied Peaches and Spiced Pecans
• Seared Duck Liver in Port Wine over Creamy Soft Polenta 
• Duck Sausage Finger Sandwich on Brioche Bun with Cranberry-Onion Jam 

Dessert 

Sweetest Memories 
Italian-Style Yolkless Mousse of Brooklyn Mast Brothers Chocolate and Cherry Brandy with Pecan Cigar 

Vegetarian Alternative 

Hors d’Oeuvres 

Fill You In

Spanish Crostini of Giant Fabada Beans with Grilled Seitan and Vegetables

Lacy Wild Rice Vegetable Pancakes with Cumin Sour Cream and Chives

New York State Crème Fraiche on Heirloom Potatoes

 First Course 

Undercurrent 
Artichoke and Monterey Jack Quiche 

Second Course 

On the Waves 

Sweet Corn and Potato Chowder with Buttered Vermont Common Crackers 

Third Course 

The End of Each Song 
• Salad of Grilled Tempeh with Brandied Peaches and Spiced Pecans 
• Seared Wild Mushrooms in Port Wine over Creamy Soft Polenta
• Portobello Finger Sandwich on Brioche Bun with Cranberry-Onion Jam 

Dessert 

Sweetest Memories 
Italian-Style Yolkless Mousse of Brooklyn Mast Brothers Chocolate and Cherry Brandy with Pecan Cigar 


Jay Weinstein is a New York-based food writer, editor, and cookbook author. He has been  featured in The New York Times, Travel & Leisure, Newsday and Time Out New York.

His book, The Ethical Gourmet (2006) focuses on ecologically sustainable fine foods.

A graduate of the Culinary Institute of America, Jay cooked at Boston's  Restaurant Jasper, the Four Seasons Hotel and several New York restaurants, including Le Bernardin, working for chefs Gilbert Le Coze and Eric Ripert. 

He is a frequent commentator for NPR’s All Things Considered.