Dinner Menu

Friday, November 6th, 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 Shiitakes

bok choi, ginger and sesame BBQ, kimchi

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

pistachios, 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

potato latke, smoked mustard seeds, rutabaga puree, pickled cabbage

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, 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

Chamomile and Yogurt Panna Cotta

lemon verbena poached grapes, almond and graham crumbs