Dinner Menu
Wednesday, October 14th, 2015
Smaller Plates
12
Arugula, Grapefruit, Roasted Beets
crème fraiche, verbena, poppy
Local Lettuces
Berry Patch Melon, miso, honey and mirin
Fried Pickle Taco
almond romesco, bacon dressed lettuces, jalapeno
Fried Delftree Shiitakes
seared bok choi, sesame, bonito, carrot, ginger aioli
Warm Frisee, Duck Confit and Lentils
mustard, plum jam, fried and roasted onions
Curried Bluefish Mousse
pickled cucumber jam, pickles, toast
Potato and Duck Heart Hash
slow poached egg, farro, dill
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, crimini mushroom, butternut squash
Braised Osso Bucco of Domestic Lamb
roasted cauliflower, yogurt, chickpeas, 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
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
“Candy Bar” of Peanut Butter, Brownie and Marshmallow
raisin, white chocolate caramel, whipped cream