Dinner Menu
Friday, October 16th, 2015
Smaller Plates
12
Arugula, Grapefruit, Roasted Beets
crème fraiche, verbena, poppy
Local Lettuces
Berry Patch melon, miso, orange and mirin
Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Fried Delftree Shiitakes
seared bok choi, sesame, bonito, carrot, ginger aioli
Chicken Liver and Sesame Pate
mustard, pickles and toast
Curried Bluefish Mousse
pickled cucumber jam, egg, 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
Swordfish and Celery
potato salad, capers, salsa verde, radish
semolina toasts (3.)
Larger Plates
25.
Schnitzel of D’artagnan Chicken Leg
corned cabbage, spaetzle, smoky mustard seed, wing “confit”, turnip puree and broccoli
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, crimini mushroom, squash puree
Confit of Duck Leg
duck fat lentils, mustard, plum jam, wilted lettuces
Filet of Farm Raised Idaho Trout
salad of late season green beans, leeks, celeriac, horseradish and apple, tarragon beet puree
Pasta
15./22.
Spaghetti, cauliflower and Swiss “mac n’ cheese”, ham crumbs
Orecchiette, braised NEFF beef, pepperoncini, sour cream, bitter greens and scallions
Penne, roasted tomato, Lee farms ricotta, Parmesan
Pizzichi di Farro, pinenuts, eggplant and arugula “pesto”, pecorino
Sweet
10.
Chamomile and Leahey Farm Yogurt Panna Cotta
honey-ginger and lemon apple sauce, cinnamon struesel
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