Dinner Menu

Tuesday, October 20th, 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 Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

 Tempura Fried Japanese Turnips

seared bok choi, sesame, bonito, carrot, ginger

Shaved Apple and Celeriac Salad

honey vinaigrette, celery, raisins and peanuts

 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

Roasted Cauliflower

Berleberg, ham crumbs, pickled onion, pepper

Smoked Tomato Soup

grilled cheese, rosemary

semolina toasts (3.)


Larger Plates

25.

Schnitzel of D’artagnan Chicken Leg

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

Pork 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

Filet of Farm Raised Idaho Trout

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

NEFF Beef Brisket

rutabaga and potato latke, sour cream, “glazed mirepoix”, red cabbage


Pasta

15./22.

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

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, walnut and arugula pesto, Maytag blue cheese

 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

Leahey Farm Yogurt and Chamomile Panna Cotta

honey-ginger apple sauce, cinnamon streusel