Dinner Menu

Tuesday, October 18th, 2016

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To Start

12.

Apple and Pork Liver Mousse

bacon, mustard, maple and toast

Woven Roots Broccoli

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

Brined Cabbage Pierogies

apple, sour cream and more cabbage

Roasted Peppers and Arugula from Lee

sundried tomatoes, fennel, oregano and red wine vinegar

Steelhead and Cream Cheese Schmear

toast, pickles, radish, parsley

Sorta Corned Beef and Potato Hash

slow poached farm egg, spiced ketchup

Scrapple of Oats, Chicken and Foie Gras

sherry, onions, veal jus and mustard greens

Spicy Grilled Asian Greens

pear, cucumber, soy, scallion and sesame

Semolina toasts (3.)

Next

18.

Fusilli, broccoli “mac + cheese”, citrus crumbs

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

Pan Seared Rhode Island Skate

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

Long Island Duck Confit

spelt berries, radish, butternut and pomegranate molasses

To Continue

26.

Roasted Breast of Veal

carrots, beets, horseradish, sour cream

Turkey and Walnut Meatballs

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

Sweet

10.

Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Pumpkin Cake

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

Fried Cinnamon Oatmeal

brown butter, baked apples, molasses and whipped cream