Dinner Menu

Friday, January 8th, 2016

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Smaller Plates

12.

Chicken Liver and Port Pate

pickled green strawberry, fig jam and toast

 Pheasant and Foie Gras Tortellini

maitake, cipollini

 Duck Confit and Frisee

mustard, slow poached egg and crimini

 Seared Berry Patch Bok Choi

kohlrabi, bonito, cinnamon caps, sesame, scallion

Clam and Lobster Velouté

oyster crackers, mustards greens, salt pork

BBQ Venison Tacos

slaw, almond romesco and bodega jalapeno

 Apple and Fried Brussels Sprouts

blue cheese, almonds, buttermilk

Steelhead Mousse

horseradish, smoked beet, pickled fennel, toast

Winter Squash and Orange Salad

kale, shallot, carrot, feta, pumpkin seeds

Semolina toasts (3.)


Larger Plates

25.

Pan Fried Rhode Island Skate and Monkfish Croquette

crab, lentils, preserved lemon, caper, celery root

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, way too many onions, marinated buttons

Seared Breast of Canadian Duck

parsnip, currant braised cabbage, pear and pomegranate

Crepinette of Veal and Black Truffle

pomme puree, sour cherries, Madeira glace, mustard, carrots and arugula


Pasta

15./22.

Linguini, mussels, pancetta, tomato, saffron and toast

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

Spaetzle, pork confit, sauerkraut, mustard and rye


Sweet

10.

Vanilla and Cherry Ice Cream

chocolate sauce, marmalade, crumbled hazelnut biscotti

Caramelized Tropical Fruit Tart

rum, raspberry sorbet, coconut

Lenox Sugar Shack Maple Panna Cotta

granola, apple and more maple