Dinner Menu

Friday, October 28th, 2016

share this:

To Start

12.

Roasted Beets and the last of the Local Strawberries

crème fraiche, Hosta Hill crimson kraut, horseradish and grains of paradise

 Woven Roots’ Hakurei Turnips

carrots, curry, their greens and crushed cashews

Lettuces from Lee

buttermilk , radish, dill, red onion, broken crostini

Skate Fritters

cauliflower puree, capers and more cauliflower

Rabbit and Bacon Rillette

maple, mustard, pickles, toasts

Butternut Squash and Coconut Milk Soup

cilantro, sambal, toasted pumpkin seeds

Semolina toasts (3.)


Next

18.

Rigatoncini, NEFF Beef Bolognese, Pecorino

Pizzichi di Farro, arugula, ricotta, garlic, crimini, Parmesan

Beef Braised Daikon

crispy maitakes, sweet and spicy soy, scallion


To Continue

26.

Roasted Steelhead Trout

celery root, yogurt, roasted pear, spinach, walnuts, sherry vinegar

 Brined Koch Farm Turkey Tenderloin

butternut, ginger, radish, apple

 Confit Breast of Veal

carrots, turnip, mustard and mustard greens

Roasted Monkfish

spiced lamb and chickpea stew, oranges, chilies and parsley


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