Dinner Menu

Friday, October 16th, 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

Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

 Fried Delftree Shiitakes

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

Chicken Liver and Sesame Pate

mustard, pickles and toast

Curried Bluefish Mousse

pickled cucumber jam, egg, 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

Swordfish and Celery

potato salad, capers, salsa verde, radish

semolina toasts (3.)


Larger Plates

25.

 Schnitzel of D’artagnan Chicken Leg

corned cabbage, spaetzle, smoky mustard seed, wing “confit”, turnip puree and broccoli

Veal and Porcini Meatballs

polenta, marsala, black truffle, braised kale, crimini mushroom, squash puree

Confit of Duck Leg

duck fat lentils, mustard, plum jam, wilted lettuces

Filet of Farm Raised Idaho Trout

salad of late season green beans, leeks, celeriac, horseradish and apple, tarragon beet puree


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

 Pizzichi di Farro, pinenuts, eggplant and arugula “pesto”, pecorino


Sweet

10.

Chamomile and Leahey Farm Yogurt Panna Cotta

honey-ginger and lemon apple sauce, cinnamon struesel

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