Dinner Menu

Thursday, October 13th, 2016

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To Start

12.

Smoked Trout Mousse

lemon, mustard, pickles, capers and toast

 Woven Roots’ Leaf Lettuce

brined carrot top “Caesar”, lentils and pine nut crumbs

Roasted Broccoli and Peppers from Lee

arugula, sundried tomatoes, oregano and red wine vinegar

Massaged Kale from Pete and Jenn

yogurt and carrot vinaigrette, currants and hazelnuts

Smoked Eggplant, White Bean and Garlic Soup

chili flake, pecorino, arugula and EVOO

Roasted Beet “Tartare”

feta, orange, toasted pumpkin seeds

Colfax Farm Grilled Asian Greens

pear, daikon, turnip, chilies, scallion and sesame

Semolina toasts (3.)


Next

18.

Wheat Beer and Vermont Cheddar Welsh Rarebit

Delftree maitake mushrooms, toasted challah

Fusilli, broccoli and cheddar mac ‘n cheese, crushed Ritz

Pizzichi di Farro, Lee farms ricotta, braised greens, Parmesan

Walnut Spaetzle, cider braised pork shank, cabbage, mustard, sour cream, chives

Pan Seared Rhode Island Skate

cauliflower, caper, sultana, couscous and curry


To Continue

26.

Long Island Duck Confit

apple, radish, butternut squash, fennel, spelt berries and pomegranate molasses

Braised NEFF Beef Chuck Roll

sticky collard greens and parsley puree, roasted onion, crumble fries


Sweet

10.

Peanut Butter Mousse and Bananas

caramel ice cream, peanut crumbs, chocolate sauce

Greek Yogurt and Chamomile Panna Cotta

toasted milk crumb, cranberry, orange and cherry “chutney”

Fried Cinnamon Oatmeal

brown butter, baked apples, maple syrup and whipped cream