Dinner Menu

Saturday, February 6th, 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 toasts

Fried Brussels Sprouts

kimchi peanut butter, rice, more peanuts

Roasted Mighty Food Farm Beet Salad

orange, shallot, carrot, feta, chicory, 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, cabbage, bodega jalapeno

Bone Marrow Miso

black garlic tahini, nori, shiitakes, slow poached egg

Black Duck Farm Duck Egg

split pea, smoked pork loin, chives

Fried Schmaltzy Matzo Balls

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 Steelhead Trout

pickled beets, horseradish, petite borscht, apple, kohlrabi

Confit of Veal Breast

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


Pasta

15./22.

Orecchiette, spicy Italian sausage, pepperoncini, peas and pea shoots

Semolina Dumplings, braised Vermont chicken, white beans, green olive pistoú

Penne, roasted tomato, Lee farms ricotta, Parmesan

Campanelle, butternut squash mac ‘n cheese, maple crumbs


Sweet

10.

Brown Sugar-Bacon Granola Bread Pudding

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

White Chocolate Cheesecake

orange marmalade, dark chocolate sauce, pecan shortbread