Dinner Menu

Tuesday, February 2nd, 2016

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 Smaller Plates

12.

Beef Chili with Colfax Beans

cheddar and scallion, Fritos

 Mousse of Idaho Trout

horseradish, cucumber, black pepper and rye

Fried Brussels Sprouts

kimchi peanut butter, bacon, more peanuts

Roasted Mighty Food Farm Beet Salad

orange, shallot, carrot, feta, pumpkin seeds

Pork Rillette

fig jam, mustards and pickles

 Generic Romaine

goat cheese and black olive dressing, croutons

Cheesy Beef and Potato Tacos

almond romesco, slaw, bodega jalapeno

Butternut Squash and Taleggio Soup

green apple, crushed walnuts, walnut oil

Black Duck Farm Duck Egg

split pea, smoked pork loin, chives

Fried Schmaltzy Matzo Balls

peppered turkey gravy, kohlrabi, escarole

semolina toasts (3.)


Larger Plates

25.

Seared NEFF Flank Steak

caramelized onion jus, Delftree mushroom fricassee, Point Reyes blue cheese, arugula

 Spiced Duck and Cherry Meatballs

pumpkin puree, braised collard greens, pickled cherries

Sautéed Arctic Char

pickled beets, horseradish, watercress, petite borscht, apple

Confit of Veal Breast

rice, carrots, gingered-maple soy, Szechuan peppercorn and scallions


Pasta

15./22.

Orecchiette, button mushroom and Madeira crema, peas from the freezer, fried onions

Semolina Dumplings, spicy Italian sausage and peppers, pepperoncini, crumbs

Linguini, beef Bolognese and Parmesan

Bucatini, saffron poached mussels, pancetta, crushed tomato, toast


Sweet

10.

Tart of Raspberry, Mango and Caramel

marzipan, white chocolate and meringue

Brown Sugar-Bacon Granola Bread Pudding

walnuts, almonds, whipped cream, banana and cinnamon stick anglaise