Dinner Menu

Saturday, March 5th, 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

  

Roasted Sweet Potato and Chorizo

sour cream, brined jalapeno, cabbage, queso fresco

 

Shaved Kohlrabi and Kale

creamy Parmesan and olive, potato, croutons

Slow Poached Mill River Farm Egg

petite stew of Vermont chicken, caramelized onions

Pheasant, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

greens with vinaigrette (8.)

semolina toasts (3.)

 

 

 

Larger Plates

25.

Roasted Breast of Misty Knoll Chicken

butternut squash, salad of farro, walnuts and cranberry

Confit of Upstate NY Veal Breast

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

Pan Seared Cod

celeriac and shrimp bisque, lentils, kohlrabi, fine herbs

Swedish Meatballs

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

 

 

 

Pasta

15./22.

Garlic spaetzle, Delftree crimini and button mushrooms, spinach, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

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

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

 

 

Sweet

10.

Dark Chocolate Cake

raspberry, almond, graham, red wine and whipped cream

Apricot and Pistachio Carrot Cake

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