Dinner Menu

Wednesday, December 2nd, 2015

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 Smaller Plates

12

Risotto of Celeries and Sage

turkey stock, brown butter, pine nuts, currants

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Bok Choi, Hakurei Turnips and Tatsoi

king trumpets, kimchi, sesame vinaigrette

 Acorn Squash Soup

lemon, toasted prosciutto, garlic-herb croutons

 Lettuces with vinaigrette (8.)

 Matty’s Delicata Squash and Spinach

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Bacon

cherries, endive, blue cheese and port

Steelhead Mousse

horseradish, pickles and toast

Rabbit and Pork Torchon

leek, caper and raisin mostarda

semolina toasts (3.)


Larger Plates

25.

“Cassoulet” of Lamb and Chickpeas

sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse and orange

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Farm Raised Idaho Trout and P.E.I. Mussels

shellfish brodo, celeriac puree, leeks and vegetables, preserved lemon, dill

Chicken Leg Schnitzel

turnip creamed kale, egg, oyster and maitake mushrooms, mustards


Pasta

15./22.

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

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

Spaetzle, NEFF pork confit, sauerkraut, mustard and rye

 Semolina dumplings, braised rabbit, arugula and pumpkin seed pesto, sage, white beans


Sweet

10.

Leahey Farm Cherry Frozen Yogurt

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

Sweet Potato, Brown Sugar and Apple Hand Pies

walnut –coconut chutney, Swiss meringue, ginger creme anglaise

Smoked Brown Butter Banana Bread

rum raisin, peanut butter mousse, white chocolate and pretzel bark, more bananas