Dinner Menu

Thursday, October 15th, 2015

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 Smaller Plates

12


Arugula, Grapefruit, Roasted Beets

crème fraiche, verbena, poppy

Local Lettuces

Berry Patch Melon, miso, orange and mirin

Fried Pickle Tacos

almond romesco, bacon dressed lettuces, jalapeno

 Fried Delftree Shiitakes

seared bok choi, sesame, bonito, carrot, ginger aioli

Warm Frisee, Duck Confit and Lentils

mustard, plum jam and roasted onions

Curried Bluefish Mousse

pickled cucumber jam, pickles, toast

Potato and Duck Heart Hash

slow poached egg, farro, dill

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, crimini mushroom, squash puree

Braised Osso Bucco of Domestic Lamb

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

Filet of Farm Raised Idaho Trout

purple fingerlings, tarragon, horseradish, celery, green beans, apple “sauce”


Pasta

15./22.

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

Orecchiette, braised NEFF beef, pepperoncini, sour cream, bitter greens and scallions

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

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, white chocolate caramel, whipped cream