Dinner Menu

Wednesday, November 4th, 2015

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 Smaller Plates

12.


Chicken Liver and Sunflower Seed Pate

strawberry chutney, plum, mustard and toast

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Shaved Apple and Celeriac Salad

honey vinaigrette, celery, raisins and peanuts

 Mousse of Idaho Trout

pickles and toasts

 Fried Shiitake “Roll”

buttered bun, bok choi, kimchi BBQ

Celery Root Bisque

shrimp mousse, Russet potato and chives

Warm Delftree Mushrooms

slow poached egg, farro, mustard, thyme

Matty’s Delicata Squash and Hudson Valley Pears

pumpkin seed, endive, pomegranate and Berleberg

Posole Verde

Walker St. tomatillo, chicken stock, crema, peanut

Colfax Carrots, Cauliflower and Ginger

macadamia, spices, orange, coconut, yogurt

Smoked Tomato Soup

grilled cheese, rosemary

Lettuces with vinaigrette (8.)

semolina toasts (3.)


Larger Plates

25.

 “Pot Roast” of Painted Hills Short Rib

corned cabbage stuffed cabbage, smoked mustard seed, rutabaga puree

Veal and Porcini Meatballs

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

Confit of Duck Leg

duck fat lentils, mustard, huckleberry jam, wilted lettuces

Filet of Farm Raised Steelhead Trout

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


Pasta

15./22.

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

Penne, roasted tomato, Lee farms ricotta, Parmesan

 Spaghetti, walnut and arugula pesto, Maytag blue cheese

Yogurt spaetzle, spicy Northstar lamb ragout


Sweet

10.

Warm Butternut Squash and Jasmine Rice Pudding

maple walnut cream cheese mousse, cranberry, toasted sage, candied bacon

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, white chocolate caramel, whipped cream

Vanilla and Orange Cheesecake

lemon verbena poached grapes, cinnamon streusel