Dinner Menu

Saturday, October 15th, 2016

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To Start

12.

Apple and Pork Liver Mousse

bacon, mustard, maple and toast

Woven Roots’ Leaf Lettuce

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

Roasted Peppers and Arugula from Lee

sundried tomatoes, fennel, oregano and red wine vinegar

Massaged Kale from Pete and Jenn

yogurt and carrot vinaigrette, currants and hazelnuts

Steelhead and Cream Cheese Schmear

toast, pickles, radish, parsley

Roasted Broccoli and Cheddar “Rarebit”

challah, fried leeks, wheat lager

Beet Borscht

poppy, sour cream, horseradish

Spicy Grilled Asian Greens

pear, daikon, soy, scallion and sesame

Semolina toasts (3.)

Next

18.

Semolina and sage dumplings, braised rabbit, crimini mushrooms and pecorino

Pizzichi di Farro, arugula, ricotta, garlic and kale stem “sofrito”, Parmesan

Pan Seared Rhode Island Skate

cauliflower, caper, sultana, brown butter, couscous and curry

To Continue

26.

Pan Seared Breast of Misty Knoll Chicken

red pepper, butternut, orange and pumpkin seeds

Braised NEFF Beef Chuck Roll

collard greens, parsley, roasted onion, crumble fries

Turkey and Walnut Meatballs

celery root, delicata squash, cranberry jus, ginger and rosemary

Sweet

10.

Peanut Butter Mousse and Bananas

caramel ice cream, chocolate sauce

Pumpkin Cake

maple marshmallow, spiced walnuts, graham cracker and sage ice cream

Fried Cinnamon Oatmeal

brown butter, baked apples, molasses and whipped cream