Dinner Menu

Wednesday, November 18th, 2015

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 Smaller Plates

12.


Duck Liver and Peanut Mousse

plums, 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

pickled onion, parsley and sweet onion

Bok Choi, Turnips and Tatsoi

kimchi, shiitakes, sesame and ginger

 Yam and Orange Fritters

carrots, sage-brown butter marshmallow

 Warm Delftree Mushrooms and Burnt Garlic

slow poached egg, farro, mustard, thyme

Matty’s Delicata Squash and Spinach

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Candied Bacon

cherries, endive, blue cheese and port

Steelhead Mousse

pickles, horseradish, mustards and toast

semolina toasts (3.)


Larger Plates

25.

 “Pot Roast” of Painted Hills Short Rib

potato puree, warm Woven Roots spinach, leeks, pickled mustard seed

Veal and Porcini Meatballs

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

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Filet of Farm Raised Steelhead Trout

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


Pasta

15./22.

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

Penne, roasted tomato, Lee farms ricotta, Parmesan

 Semolina Dumplings, braised rabbit, sage, spaghetti squash, arugula and sunflower seed pesto

Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper


Sweet

10.

Leahey Farm Cherry Frozen Yogurt

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, whipped cream

Sugar Beet Panna Cotta

grapefruit, mint, candied fennel and poppy seeds