Dinner Menu

Friday, October 21st, 2016

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 To Start


Apple and Pork Liver Mousse

bacon, mustard, maple and toast

 Shaved Kohlrabi and Kale Caesar

brined carrot tops, lentils and pine nut crumbs

Corned Beef “Hash”

curry ketchup, crumble fries, slow poached egg

Lettuces from Lee

feta vinaigrette. carrots, currants and sunflower seeds

Chicken Wing Croquettes

celeriac puree, pickled carrots, blue cheese and Frank’s

Roasted Beet and Horseradish Borscht

poppy, red onion and crema

Scrapple of Oats, Chicken and Foie Gras

sherry, onions, veal jus and radish

Woven Roots Broccoli

pear, daikon, chilies, soy, scallion and sesame

Semolina toasts (3.)



Semolina and Pecorino Dumplings, braised rabbit, sage, cremini mushrooms

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

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

Pan Seared Rhode Island Skate

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

To Continue


Roasted Breast of Veal

carrots, turnip, mustard and mustard greens

Turkey and Walnut Meatballs

butternut squash, roasted root veg, cranberry jus, ginger and rosemary



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