Dinner Menu
Tuesday, October 13th, 2015
Smaller Plates
12
Warm Oyster Mushrooms and King Trumpets
fried garlic mustard, farro, egg, frisee
Smoked Tomato and Whey Soup
cheddar and havarti grilled cheese, rosemary
Roasted Beets and Berry Patch Melon
lettuces, Animal Farm buttermilk
Fried Pickle Taco
almond romesco, bacon dressed lettuces, jalapeno
Fried Delftree Shiitake “Roll”
buttered bun, kimchi BBQ, ginger slaw
Curried Bluefish Mousse
pickled cucumber jam, pickles, toast
Purple Top Turnip and Potato Latke
chopped duck hearts, apple, Japanese turnip slaw
Matty’s Delicata Squash and Hudson Valley Pears
pumpkin seed, endive, pomegranate and feta
Broccoli, Scallion and Clams
peanut butter rice, garlic, chilies and cilantro
semolina toasts (3.)
Larger Plates
25.
Schnitzel of D’artagnan Chicken Leg
corned cabbage, spaetzle, smoky mustard seed and turnips
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, arugula, crimini mushroom, butternut squash
Braised Osso Buco of Domstic Lamb
roasted cauliflower, yogurt, chickpeas, bulgur wheat, currants, parsley, tomato jus
Filet of Farm Raised Idaho Trout
purple fingerlings, smoked belly, tarragon, horseradish, celery, apple “sauce”
Pasta
15./22.
Campanelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs
Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion
Semolina and rye dumplings, rabbit, bitter sunflower seed pesto, carrots
Penne, roasted tomato, Lee farms ricotta, Parmesan
Sweet
10.
Chamomile and Leahey Farm Yogurt Panna Cotta
tart plum jam, toasted oats, poached pear
Warm Butternut Squash and Jasmine Rice Pudding
maple walnut ice cream, cranberries, toasted sage, brown butter
Layer Cake of Macadamia, Brownie, Marshmallow and Coconut Macaroon
white chocolate caramel