Dinner Menu

Friday, November 4th, 2016

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To Start

12.

Roasted Beet “Tartare”

Hosta Hill crimson kraut, kohlrabi and white balsamic

Lettuces from Lee

butternut vinaigrette, toasted pumpkin seeds, carrot, cider

Bone Marrow Braised Dandelion Greens

slow poached egg, smoked tomato, toast

Lamb and Chickpea Stew

oranges, yogurt and pita

Fried Brussels’ Sprouts and Apple

cheddar, onions, grilled escarole, maple

Butternut Squash and Coconut Milk Soup

ginger, sambal, lime and toasted coconut

Smoked Steelhead Mousse

lemon, pepper, broccoli, buttermilk, toasts

Semolina toasts (3.)


Next

18.

Mustard Spaetzle, NEFF pork confit, cider braised cabbage

Orecchiette, Lee Farms ricotta, maitake mushrooms, peas from the freezer

Farmhouse Sausage

pomme puree, jus, cabbage, mustard

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