Dinner Menu

Wednesday, November 30th, 2016

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To Start

12.

Shaved Apple Salad

arugula, beets, Japanese turnips and mustard

Lettuces from Lee

buttermilk dressing, black pepper and torn croutons

Katsu of Woven Roots Daikon

marinated napa cabbage, fish sauce, more daikon, chilies

Field Onion and Cheddar Soup

beer, mustard and potato

Kohlrabi Caesar

brined carrot tops, garlic crumbs, lentils and Parmesan

Chopped Spinach and Ricotta Toast

turnip top pesto, radish, pecorino

Turkey Chowder

green onion biscuit crumbs, cranberry, thyme

Becket Duck Egg

Hosta Hill kimchi, sweet potato and Brussels sprout hash

Semolina toasts (3.)


Next

18.

Mustard spaetzle, NEFF pork confit, cider-braised cabbage

Semolina and sage dumplings, Delftree oyster mushrooms, chicken stock, thyme

Gyro of Northstar Lamb Shoulder

spicy butternut and sunflower seed “hummus”, orange, carrots, cucumber and yogurt

 Leg of Long Island Duck Confit

pumpkin jam and Brussels sprouts


To Continue

26.

Roasted Monkfish

chicory, leeks, caper, brown butter, Japanese turnip and spinach

NEFF Pork Meatballs

tomato, polenta, arugula and Parmesan


Sweet

10.

Earl Grey Cake

Marmite ice cream, orange scone and buttercream, chocolate

Toasted Banana Bread

cream cheese, molasses, buckwheat, peanuts and graham cracker

 Lee Farms Ricotta Fritter

pistachio, currant, saffron, honey and charred apple