Dinner Menu
Wednesday, October 21st, 2015
Smaller Plates
12.
Arugula, Grapefruit, Roasted Beets
crème fraiche, verbena, poppy
Local Lettuces
Berry Patch melon, miso, orange and mirin
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Tempura Fried Japanese Turnips
grilled bok choi, sesame, spicy carrot and ginger
Shaved Apple and Celeriac Salad
honey vinaigrette, celery, raisins and peanuts
Curried Bluefish Mousse
pickled cucumber jam, egg, toast
Warm Delftree Mushrooms
slow poached egg, potatoes, farro, mustard, thyme
Matty’s Delicata Squash and Hudson Valley Pears
pumpkin seed, endive, pomegranate and feta
Roasted Cauliflower
Berleberg, ham crumbs, pickled onion, pepper
Smoked Tomato Soup
grilled cheese, rosemary
semolina toasts (3.)
Larger Plates
25.
Schnitzel of D’artagnan Chicken Leg
spaetzle, smoky mustard seed, purple top turnip puree and broccoli
Pork and Porcini Meatballs
polenta, marsala, black truffle, braised kale, crimini mushroom, acorn 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
NEFF Beef Brisket
rutabaga and potato latke, sour cream, “glazed mirepoix”, red cabbage
Pasta
15./22.
Orecchiette, cauliflower and Swiss “mac n’ cheese”, crumbs
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, walnut and arugula pesto, Maytag blue cheese
Sweet
10.
Warm Butternut Squash and Jasmine Rice Pudding
maple walnut cream cheese mousse, cranberry, toasted sage
“Candy Bar” of Peanut Butter, Brownie and Marshmallow
raisin, white chocolate caramel, whipped cream
Leahey Farm Yogurt and Chamomile Panna Cotta
honey-ginger apple sauce, cinnamon streusel