Dinner Menu

Friday, December 2nd, 2016

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To Start

12.

Duck Confit and Wilted Spinach

maple, mustard, apple, currants and sage

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

corned beef heart hash, pickled radish Russian, shaved cabbage

Semolina toasts (3.)


Next

18.

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”, carrot, cucumber and yogurt

 Roasted Misty Knoll Chicken Thigh

Hosta Hill Kimchi, sweet potato and Brussels sprout


To Continue

26.

Pan Seared Steelhead Trout

beets, carrots, spinach, apple

NEFF Pork Meatballs

tomato, polenta, broccoli raab and Parmesan


Sweet

10.

Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

cream cheese, molasses, buckwheat, peanuts and graham cracker

 Lee Farms Ricotta Fritter

pistachio, currant, saffron, honey and charred apple