Dinner Menu

Thursday, November 12th, 2015

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 Smaller Plates

12.


Duck Liver and Peanut Mousse

plums, strawberry-rhubarb, mustard and toast

Smoked Jalapeno and Sweet Potato Soup

Colfax black beans, crushed nachos and sour cream

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Monterey Chevre and Spaghetti Squash Toast

broccoli, parsley and sweet onion

 Pork and Rabbit Terrine

fall spices, raisin and celery mustarda, apple salad

 Yam and Orange Fritters

macadamia nuts, sage-brown butter marshmallows

 Warm Delftree Mushrooms and Burnt Garlic

slow poached egg, farro, mustard, thyme

Matty’s Delicata Squash and Cranberries

walnuts, endive, buttermilk blue cheese

semolina toasts (3.)


Larger Plates

25.

 “Pot Roast” of Painted Hills Short Rib

parsnip puree, warm spinach, leeks, garlic, latke, mustard seed

Veal and Porcini Meatballs

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

Confit of Duck Leg

duck fat lentils, mustard, huckleberry jam, wilted lettuces

Filet of Farm Raised Steelhead Trout

warm salad of carrots and celeriac, horseradish, apple, tarragon-beet puree


Pasta

15./22.

Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs

Penne, roasted tomato, Lee farms ricotta, Parmesan

 Pizzichi di Farro, “crema” of hen of the woods and kale, white beans, lemon, Pecorino

Yogurt spaetzle, spicy Northstar lamb ragout


Sweet

10.

Warm Butternut Squash and Jasmine Rice Pudding

cranberry, toasted sage, candied bacon, maple yogurt and walnuts

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, white chocolate caramel, whipped cream

Orange and Vanilla Cheesecake

Sicilian cherries, almond and graham crumbs, carrot caramel