Dinner Menu

Wednesday, November 9th, 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, cider

“Pork Fried Rice” Croquettes

Hosta Hill kimchi, napa, sesame and spicy daikon

Japanese Turnip Fritters

creamed turnip tops, carrots, fried garlic

Butternut Squash and Coconut Milk Soup

ginger, sambal, lime and toasted coconut

Smoked Steelhead Mousse

lemon, pepper, pickles, shaved turnip, toasts

White Bean and Salami “Chili”

broccoli stem garlic bread, pickled broccoli raab

Semolina toasts (3.)


Next

18.

Mustard spaetzle, NEFF pork confit, cider braised cabbage

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

Salt and Pepper Chicken Drums

broccoli and Animal Farm buttermilk salad

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


Sweet

10.

Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut

Fried “Pumpkin Cheesecake”

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

Oatmeal and Maple Pudding

Italian candied cherries, more maple, salted buckwheat crunch, coconut