Dinner Menu

Tuesday, January 5th, 2016

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Smaller Plates

12.

Pheasant and Foie Gras Tortellini

maitake, cipollini

Duck Prosciutto and Figs

smoked beet vinaigrette, spices, arugula

 Duck Confit and Frisee

mustard, slow poached egg and crimini

 Seared Berry Patch Bok Choi

kohlrabi, bonito, cinnamon caps, sesame, scallion

Lemon Chicken Terrine

pea shoots and shallots

Apple and Fried Brussels Sprouts

blue cheese, pumpkin seeds, almonds, buttermilk

Steelhead Mousse

horseradish, red onion, dill pickles, toast

Winter Squash and Orange Salad

kale, shallot, carrot, feta

Semolina toasts (3.)

Lettuces (8.)


Larger Plates

25.

Charred Venison and Parsnip

currant braised cabbage, red wine, spiced white chocolate (32.)

Pan Fried Rhode Island Skate and Monkfish Croquette

crab, lentils, preserved lemon, caper, celeriac puree

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, way too many onions, marinated buttons

Seared Breast of Canadian Duck

carrots, endive, sour cherry, butternut


Pasta

15./22.

Linguini, mussels, pancetta, tomato, saffron and toast

Orecchiette, button mushroom and brandy crema, garlic, rosemary, walnuts

Semolina dumplings, braised Vermont chicken, roots, lemon and celery

Spaetzle, pork confit, sauerkraut, mustard and rye


Sweet

10.

Raspberry and Champagne

sorbet, coconut-lime granita

Caramelized Tropical Fruit Tart

rum, almond whip

Lenox Sugar Shack Maple Panna Cotta

granola, apple and more maple