Dinner Menu

Thursday, December 1st, 2016

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To Start


Dad’s Apple Salad

maple, peanuts, hazelnuts, currants, sage oil

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

Roasted Beets and Carrots

pomegranate, orange, Up-land cress and sumac

Turkey Chowder

green onion biscuit crumbs, cranberry, thyme

Becket Duck Egg

Hosta Hill kimchi, sweet potato and Brussels sprout hash

Semolina toasts (3.)



Linguini, NEFF Beef Bolognese, shaky cheese

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


Roasted Monkfish

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

NEFF Pork Meatballs

tomato, polenta and Parmesan



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