Dinner Menu

Saturday, December 17th, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

Delicata Squash and Greens

pomegranate, feta, pumpkin seeds

Carrot and Jalapeno Soup

cotija, cilantro and tamarind

Kohlrabi and Brined Carrot Top Caesar

sweet onion, torn toast, Parmesan

Roasted Beets and Carrots from Lee

farro, leek vinaigrette and chives

Braised Turkey Croquettes

shaved celeries, cranberry and walnuts

Mousse of Steelhead Trout

pickles, toasts and mustard

Becket Duck Egg

Hosta Hill Kimchi, sweet potato, Brussels sprouts

Semolina toasts (3.)



Parsley and Whey Risotto, crimini and button mushrooms, Parmesan

Garganelli, spicy butternut “mac + cheese”, Vermont cheddar, maple crumb

Orecchiette, spicy Italian sausage, braised greens, “shaky” cheese

 Roasted Line Caught Hake

white bean, brodo, celeriac and kale stew

To Continue


Roasted Confit of Veal Breast

potato, caraway, mustard and cabbage

NEFF Beef Meatballs “au Poivre”

pomme puree, green peppercorn jus, watercress



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate walnut “butter”, summer jam, coconut

 Ricotta Fritters

apple, saffron, spiced currants, pistachio, more ricotta and honey