Dinner Menu

Saturday, October 8th, 2016

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To Start

12.

Smoked Trout Mousse

lemon, mustard, pickles, capers and toast

 Woven Roots’ Leaf Lettuce

green tomato vinaigrette, black pepper, radish, dill, crème fraiche and bacon

Roasted Broccoli from Lee

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

Massaged Kale from Pete and Jenn

yogurt and carrot vinaigrette, currants and hazelnuts

Curried Cream of Broccoli “Marrow” Soup

leeks, apples and cashews

“Corned” Cabbage Pierogies

apple sour cream, onion, potato and mustard

Colfax Farm Grilled Asian Greens

pear, daikon, turnip, chilies, scallion and sesame

Semolina toasts (3.)

Next

18.

Amber Ale Welsh Rarebit

Delftree maitake mushrooms, toasted challah

Linguini, spicy mussels, fennel seed, High Lawn cream, orange and crumbs

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

Petite Cider Braised Pork Shank

brown butter and butternut squash, apple, sage and mustard

To Continue

26.

Pan Roasted Rhode Island Hake

red pepper, white beans, saffron and celery root

Roasted Veal Breast

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

Turkey and Walnut Meatballs

celery root, delicata squash, cranberry jus, ginger and rosemary

Sweet

10.

Peanut Butter “Whoopie” Pie

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

Chamomile Panna Cotta

toasted milk crumb, cranberry, orange and cherry “chutney”

Pumpkin Cake and Maple Marshmallow

sage ice cream, graham and spiced walnuts