Dinner Menu

Wednesday, March 9th, 2016

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 Smaller Plates

12.

Roasted Brussels Sprouts

bacon, Black Duck Farm duck egg, Berleberg

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

Cider Braised Pork Cheek

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

Roasted Pumpkin and Vermont Cheddar Soup

last summers hot sauce and chicken croquettes

 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, shiitakes

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

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