Dinner Menu

Tuesday, March 8th, 2016

share this:

 Smaller Plates

12.

Roasted Brussels Sprouts

bacon, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

poppy vinaigrette, feta and apple

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Whitefish Roe Toast

toasted dill brioche, crème fraiche, lemon

Pork Rillette

smoke, mustard and toast

 

Skate Wing Fritters

aioli, capers, horseradish-carrot, greens

 

Shaved Kohlrabi and Kale

creamy Parmesan and olive, potato, croutons

Pate of Delftree Button Mushrooms

parsley, melted onion and garlic

Game Bird, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

local greens with vinaigrette (8.)

semolina toasts (3.)

 

Larger Plates

25.

Sausage of North Star Lamb

lentils, red wine, mustard greens, shallots, milk poached garlic, tuna croquette

Confit of Upstate NY Veal Breast

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

Pan Seared Rhode Island Hake

celeriac and shrimp bisque, kohlrabi, celery, 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, 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