Dinner Menu

Thursday, March 3rd, 2016

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Smaller Plates

12.

Fried Brussels Sprouts

bacon, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

poppy vinaigrette, feta, young greens and apple

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Whitefish Roe Toast

toasted dill brioche, crème fraiche, lemon

Cider Braised Pork Cheek

smoke, mustard and toast

 NEFF Pork Belly

pickled broccoli, shallot and mustard greens

 Shaved Kohlrabi and Romaine

creamy Parmesan and green olive, croutons

Pork Carnitas Tacos

almond romesco, slaw, bodega jalapeno

Fried Marinated Shiitakes

miso bone broth, slow poached egg, nori, soy

Pheasant, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

semolina toasts (3.)


Larger Plates

25.

Roasted Misty Knoll Chicken Breast

butternut puree, farro, sage and cranberry butter, toasted walnuts

Confit of Upstate NY Veal Breast

sticky rice, maple soy, carrots, ginger and bok choi

Pan Seared Gloucester Red Fish

celeriac and shrimp bisque, lentil and kohlrabi hash, fine herbs

Swedish Meatballs

pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy


Pasta

15./22.

Garlic spaetzle, roasted mushrooms, spinach, potato, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

Bucatini, bone marrow “bolo”, pancetta, toasted pecorino crumb

Spaghetti, cauliflower and Gruyere mac n’ cheese, peas and pea shoots


Sweet

10.

Dark Chocolate Cake

raspberry, almond, graham and whipped cream

Apricot and Pistachio Carrot Cake

oranges, ginger, cream cheese frosting, passion fruit and apricot jam