Dinner Menu

Sunday, October 18th, 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

Hot Dog Confit Tacos

almond romesco, refried beans, slaw, jalapeno

 Tempura Fried Japanese Turnips

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

Chicken Liver and Sunflower Seed 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

Petite Stew of Braised Lamb Shank

yogurt and cauliflower

semolina toasts (3.)


Larger Plates

25.

 Schnitzel of D’artagnan Chicken Leg

corned cabbage, spaetzle, smoky mustard seed, purple top turnip puree and broccoli

Veal and Porcini Meatballs

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

Confit of Duck Leg

duck fat lentils, mustard, plum jam, wilted lettuces

“Braised” Spanish Mackerel

spicy carrots, Walker Street tomatillo, peanuts, pumpkin seeds, cilantro, lime, chicken stock and crema

Filet of Farm Raised Idaho Trout

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


Pasta

15./22.

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

Penne, roasted tomato, Lee farms ricotta, Parmesan

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


Sweet

10.

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