Dinner Menu

Tuesday, December 8th, 2015

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Smaller Plates

12

Arancini

turkey gravy, pines, currants and celery

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Mushrooms and Melted Leeks

farro, slow poached egg, tomato, Parmesan

 Sweet Potato and Smoked Jalapeno Soup

fried tortilla, sour cream, Colfax black beans

Acme Smoked Bluefish and Radish

beet, fennel and trout roe

 Matty’s Delicata Squash and Spinach

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Bacon

cherries, endive, blue cheese and port

Steelhead and Potato Latke

herbs, horseradish

Beef and Veal Meatballs

pecorino, tomato, arugula

Dressed lettuces (8.)

Semolina toasts (3.)


Larger Plates

25.

“Cassoulet” of Lamb and Chickpeas

sausage, shank and neck, carrots, raisin, saffron, chilies,” panisse”

Confit of Duck Leg

cranberry, Brussels sprouts, sweet potato and apple

Pan Fried Rhode Island Skate

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

Red Wine Braised Short Rib of Painted Hills Beef

Swedish turnip creamed kale, way too many onions, marinated buttons


Pasta

15./22.

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

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

Spaetzle, NEFF pork confit, sauerkraut, mustard

 Semolina dumplings, braised rabbit, mussels, white beans, parsley and green olives


Sweet

10.

Cherry Vanilla Ice Cream

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