Dinner Menu

Wednesday, December 16th, 2015

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 Smaller Plates

12.

Arancini of Celeries

turkey gravy, pine nuts, currants

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

 Sweet Potato, Mussel and Chipotle Soup

fried tortilla, Colfax black beans, summer corn

BBQ’d NEFF Beef

dressed cabbage, aioli, toast

 Delicata Squash and Frisee

apples, Berleberg, lemon

Duck Confit and Brussels Sprouts

criminis, slow poached egg, black pepper

Skate Cake

horseradish, pickled onions, poppy

Roasted Mighty Food Farms Beets

smoked bluefish, radish, endive and fennel

Petite Rabbit Loin “Cuban”

mustard, pickled shallots, leeks, mac + cheese

Chicken and peanut pozole (8.)

Dressed lettuces (8.)

Semolina toasts (3.)


Larger Plates

25.

Lamb Meatballs

chickpeas, braised shank, yogurt, carrots, oranges and ginger

Seared La Belle Farm Duck Breast

turnip, spiced red cabbage, pomegranate, pear, balsamic

Pan Fried Rhode Island Skate

lentils, celeriac, potato, preserved lemon, caper, brown butter- cauliflower puree

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, way too many onions, marinated buttons


Pasta

15./22.

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

Pizzichi di Farro, button mushroom and brandy crema, garlic, toasted prosciutto, rosemary, walnuts

Spaetzle, NEFF pork confit, sauerkraut, mustard

 Cannelloni of Cricket Creek Veal and Berle Farm Crowdie, kale, arugula, black olive and sundried tomato


Sweet

10.

Cherry Vanilla Ice Cream

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

Sweet Potato and Brown Sugar Hand Pies

walnut –coconut chutney, Swiss meringue

Maple Baked Hudson Valley Apples

walnut and graham cracker granola, yogurt, cinnamon and more maple