Dinner Menu

Friday, February 10th, 2017

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To Start


Woven Roots’ Spinach

smoked chili vinaigrette, cotija, pumpkin seeds

Black Pepper and Horseradish Trout Mousse

celeriac and capers, mustard, pickles, toast

Chicken “Nudel” Soup

button mushrooms, chicken confit, spaetzle, slow poached egg

Butternut Squash and Beef Chili

black beans, scallions, crushed nachos

Chicken Liver and Sunflower Seed Pate

pickles, chutney, mustard and toast

Chickpea and Feta Hummus

pimenton, more feta, chips and toasts

Cream of Smoked Celery Root

artichoke hearts and chives

Dad’s Apple Salad

maple, sage, peanuts, hazelnuts and currants

To Continue


Long Island Duck Leg Confit, parsnip puree, roasted Brussel sprouts and apple

Line Caught Cod, roasted tomato, stewed white beans and lemon

Beeler’s Smoked Ham Steak, “corn” grits, collard greens, yam, pickled watermelon rind

Garganelli, butternut mac + cheese, Vermont cheddar, maple crumbs



Seared NEFF Hanger Steak

carrot and horseradish emulsion, turnips, watercress and fried onions

Roasted Misty Knoll Chicken Breast

peanut butter fried rice, daikon salad



Greek Yogurt Panna Cotta

cherries, pistachio crumble

I Can’t Believe it’s Vegan Chocolate Pudding

almond granola, coconut “cream” and raspberry

Earl Grey Cake

oranges, mango “froyo” and white chocolate