Dinner Menu

Wednesday, November 2nd, 2016

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To Start

12.

Roasted Beet “Tartare”

Hosta Hill crimson kraut, horseradish, kohlrabi, cabbage and apple

 Woven Roots’ Hakurei Turnips

carrots, curry, their greens and crushed cashews

Lettuces from Lee

butternut vinaigrette, toasted pumpkin seeds

Veal and Potato Hash

slow poached egg, smoked tomato

Lamb and Chickpea Stew

oranges, yogurt and pita

Spicy Chicken and Rice Croquettes

Frank’s, blue cheese, celery, carrot

Semolina toasts (3.)


Next

18.

Fritter of Rhode Island Skate Wing

Animal Farm buttermilk, radish, lettuces

Mustard Spaetzle, NEFF pork confit, cider braised cabbage

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

Beef Braised Daikon

crispy maitakes, sweet and spicy soy, Napa cabbage

Pan Seared Filet of Trout

spinach, horseradish, lentils, walnut, celeriac and pear nage


To Continue

26.

Brined Koch Farm Turkey Tender

butternut squash, ginger, apple, Brussels

 Veal Meatballs “Blanquette”

button mushrooms, kale, truffled rutabaga, High Lawn cream and black pepper


Sweet

10.

Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Fried “Pumpkin Cheesecake”

molasses, sage ice cream, walnuts, graham and apple sauce

Toasted Banana and Chocolate “Blintz”

Farmer Ground buckwheat, honey, coconut and ginger