Dinner Menu

Wednesday, October 5th, 2016

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 To Start

12.

Smoked Trout Mousse

lemon, mustard, tobiko, capers and toast

 Woven Roots’ Leaf Lettuce

green tomato vinaigrette, foccacia crouton, radish, dill, sour cream and bacon

Roasted Broccoli from Lee

brined carrot top “Caesar,” pine nut crumbs, potato

Beef Fat Dumplings

cabbage, onions, slow poached egg, corned “brodo”

Stew of Button Mushrooms, Speltberries and Leeks

garlic whey, pecorino

Roasted Beets and Oranges

feta, pumpkin seeds and arugula

Semolina toasts (3.)


Next

18.

Amber Ale Welsh Rarebit

maitake and beech mushrooms, toasted challah

Fried Chicken Po’Boy, lettuce, cucumber, onion, pickled garlic aioli

Linguini, garlic, clams, white wine, butter, parsley, lemon, crumbs

Pizzichi di Farro, Lee farms ricotta, braised greens and Parmesan

Petite Cider Braised Pork Shank

brown butter and acorn squash, apple, sage and mustard


To Continue

26.

Saffron Poached Rhode Island Hake

piperade, white beans in soffrito, and radish

 Duck Confit and Becket Duck Egg

lentils and leeks, cabbage, spiced tomato fondue

Roasted Veal Breast

carrots, horseradish, crème fraiche, lemon, parsley and upland cress


Sweet

10.

Peanut Butter “Whoopie” Pie

caramel ice cream, peanut butter mousse, chocolate sauce and banana

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Pumpkin Cake and Maple Marshmallow

sage ice cream, graham and spiced walnuts