Dinner Menu
Tuesday, September 18th, 2012
Small Plates
10.
Roasted Delicata Squash
leeks, pickled peppers, feta, giant Peruvian lima beans, pumpkin seeds and sherry
Hosta Hill Goat Meatballs
grits, beets sauerkraut, concord grape
Slow Poached Egg
Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan
Heirloom Fall Squash Soup, Marina di Chiogga
kale, corn and duck confit
Sourdough toasts (2.) Young lettuces with vinaigrette (8.) Duck liver pate (10.)
Mid
(15.)
Pan Seared Veal Sweetbreads
local ginger and vaguely Asian flavors, oxtail wontons, acorn squash, broccoli
Charred Confit of Spanish Octopus
tortilla gratin, veal chorizo, jalapeno, Mexican almond romesco, micro greens
Pasta
20.
Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions
Rigatoni, roasted tomato, High Lawn ricotta, Parmesan
Linguini, bone marrow tomato sauce, black truffle crumbs
Plates
25.
Steamed Rhode Island Hake
New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes
Roasted Breast of Misty Knoll Chicken
Spanish green olive and Marcona almond romesco, Woven Root’s broccoli, lentils, braised leg
Scallops and Pork Belly
white beans, mustard, late season tomato panzanella