Dinner Menu

Thursday, December 10th, 2015

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 Smaller Plates

12


Arancini

turkey gravy, pine nuts, currants and celery

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

 Sweet Potato, Mussel and Chipotle Soup

fried tortilla, Colfax black beans, summer corn

Braised NEFF BBQ Beef

dressed cabbage, toast and aioli

 Delicata Squash and Massaged Kale

apples, Berleberg, lemon, cauliflower

Brussels Sprouts, Almonds and Bacon

cherries, endive, blue cheese and port

Steelhead Mousse and Potato Blini

parsley, horseradish, pickled onion

Beef and Veal Meatballs

pecorino, tomato, arugula

Acme Smoked Bluefish and Radish

beet, fennel and trout roe

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

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

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


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

Berle Farm Maple Yogurt

walnut and graham granola, baked apples, more maple