Dinner Menu

Wednesday, October 26th, 2016

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 To Start

12.

Roasted Beets and Strawberries

crème fraiche, crimson kraut, horseradish and grains of paradise

 Shaved Kohlrabi and Kale Caesar

brined carrot tops, Parmesan, lentils, pine nut crumbs

Corned Cabbage Pierogies

smoked onions, cabbage, sour cream and potato

Lettuces from Lee

feta vinaigrette, carrots, currants and sunflower seeds

Smoked Steelhead “Schmear”

pickled green tomatoes, cream cheese, fennel, cucumber

Smoked Berry Patch Tomato Soup

havarti grilled cheese and chives

Woven Roots Broccoli

creamed leek and celery, blue cheese, walnuts

Semolina toasts (3.)


Next

18.

Semolina Dumplings, braised rabbit, sage, crimini mushrooms, pecorino

Pizzichi di Farro, arugula, ricotta, garlic, Parmesan

Schnitzel of Vermont Chicken Thigh

alsatian mustard, cabbage, radish, apple

Pan Seared Rhode Island Skate

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


To Continue

26.

Braised NEFF Beef

parsley puree, sticky collard greens, fried maitake

 Roasted Breast of Veal

carrots, turnip, mustard and mustard greens


Sweet

10.

Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Pumpkin Cake

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

Toasted Banana and Chocolate “Blintz”

Farmer Ground buckwheat, honey, coconut and ginger