Dinner Menu

Tuesday, October 13th, 2015

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Smaller Plates

12

Warm Oyster Mushrooms and King Trumpets

fried garlic mustard, farro, egg, frisee

Smoked Tomato and Whey Soup

cheddar and havarti grilled cheese, rosemary

Roasted Beets and Berry Patch Melon

lettuces, Animal Farm buttermilk

Fried Pickle Taco

almond romesco, bacon dressed lettuces, jalapeno

 Fried Delftree Shiitake “Roll”

buttered bun, kimchi BBQ, ginger slaw

 Curried Bluefish Mousse

pickled cucumber jam, pickles, toast

Purple Top Turnip and Potato Latke

chopped duck hearts, apple, Japanese turnip slaw

Matty’s Delicata Squash and Hudson Valley Pears

pumpkin seed, endive, pomegranate and feta

Broccoli, Scallion and Clams

peanut butter rice, garlic, chilies and cilantro

semolina toasts (3.)


Larger Plates

25.

 Schnitzel of D’artagnan Chicken Leg

corned cabbage, spaetzle, smoky mustard seed and turnips

Veal and Porcini Meatballs

polenta, marsala, black truffle, braised kale, arugula, crimini mushroom, butternut squash

Braised Osso Buco of Domstic Lamb

roasted cauliflower, yogurt, chickpeas, bulgur wheat, currants, parsley, tomato jus

Filet of Farm Raised Idaho Trout

purple fingerlings, smoked belly, tarragon, horseradish, celery, apple “sauce”


Pasta

15./22.

Campanelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs

Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion

Semolina and rye dumplings, rabbit, bitter sunflower seed pesto, carrots

Penne, roasted tomato, Lee farms ricotta, Parmesan


Sweet

10.

Chamomile and Leahey Farm Yogurt Panna Cotta

tart plum jam, toasted oats, poached pear

Warm Butternut Squash and Jasmine Rice Pudding

maple walnut ice cream, cranberries, toasted sage, brown butter

Layer Cake of Macadamia, Brownie, Marshmallow and Coconut Macaroon

white chocolate caramel