Dinner Menu

Saturday, September 15th, 2012

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Small Plates

10.

Roasted Delicata Squash

leeks, pickled peppers, giant Peruvian lima beans, pumpkin seeds and sherry

NEFF Oxtail and Cabbage Wontons

red wine lemon grass broth, crimini mushrooms, new ginger

Duck Liver and Foie Gras Pate

pickled things and toast

Hosta Hill Goat Meatballs

Rawson Brook chevre grits, Swiss chard, concord grape

Slow Poached Egg

beluga and green lentil stew, boudin noir, Marcona almonds and smoked paprika

Apples and Young Lettuces

walnut granola, brie vinaigrette, Berkshire honey

Sourdough toasts (2.) Young lettuces with vinaigrette (8.) Crab cake (10.)

 

Pasta

20.

Fuselli, butternut “mac and cheese”, aged Vermont cheddar, maple sweet and sour, crispy onion

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, pepperoni crumbs

 

Plates

25.

Poached Farm Raised Trout

“risotto” of Israeli couscous and grains, Overmeade Jerusalem artichokes and black truffle

Seared Line Caught Swordfish

garlic, purple basil and acorn squash puree, cauliflower, shaved fennel, orange

Pork Belly and Veal Sweetbreads

white beans, mustard, fall vegetable “kraut”, roasted pears, sage

  We politely decline any substitutions or alterations.