Dinner Menu
Saturday, September 15th, 2012
Small Plates
10.
Roasted Delicata Squash
leeks, pickled peppers, giant Peruvian lima beans, pumpkin seeds and sherry
NEFF Oxtail and Cabbage Wontons
red wine lemon grass broth, crimini mushrooms, new ginger
Duck Liver and Foie Gras Pate
pickled things and toast
Hosta Hill Goat Meatballs
Rawson Brook chevre grits, Swiss chard, concord grape
Slow Poached Egg
beluga and green lentil stew, boudin noir, Marcona almonds and smoked paprika
Apples and Young Lettuces
walnut granola, brie vinaigrette, Berkshire honey
Sourdough toasts (2.) Young lettuces with vinaigrette (8.) Crab cake (10.)
Pasta
20.
Fuselli, butternut “mac and cheese”, aged Vermont cheddar, maple sweet and sour, crispy onion
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, pepperoni crumbs
Plates
25.
Poached Farm Raised Trout
“risotto” of Israeli couscous and grains, Overmeade Jerusalem artichokes and black truffle
Seared Line Caught Swordfish
garlic, purple basil and acorn squash puree, cauliflower, shaved fennel, orange
Pork Belly and Veal Sweetbreads
white beans, mustard, fall vegetable “kraut”, roasted pears, sage
We politely decline any substitutions or alterations.