Dinner Menu

Wednesday, October 19th, 2016

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To Start

12.

Apple and Pork Liver Mousse

bacon, mustard, maple and toast

 Shaved Kohlrabi and Kale Caesar

brined carrot tops, lentils and pine nut crumbs

Brined Cabbage Pierogies

smoked onions, sour cream and more cabbage

Roasted Peppers and Arugula from Lee

sundried tomatoes, fennel, oregano, feta and red wine vinegar

Steelhead and Cream Cheese Schmear

toast, pickles, radish, parsley

Roasted Beet and Horseradish Borscht

poppy, red onion and crema

Scrapple of Oats, Chicken and Foie Gras

sherry, onions, veal jus and turnip

Seared Woven Roots Broccoli

pear, daikon, chilies, 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

Spaetzle, duck confit, cabbage, butternut squash, sambal and pumpkin seeds

Pan Seared Rhode Island Skate

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


To Continue

26.

Roasted Breast of Veal

carrots, radish, mustard and mustard greens

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