Dinner Menu
Saturday, October 24th, 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
Mousse of Idaho Trout
pickles and toasts
Warm Delftree Mushrooms
slow poached egg, potatoes, mustard, thyme
Matty’s Delicata Squash and Hudson Valley Pears
pumpkin seed, endive, pomegranate and feta
Posole Verde
Walker St. tomatillo, chicken stock, crema, peanut
Roasted Cauliflower
Berleberg, ham crumbs, pickled onion, pepper
Smoked Tomato Soup
grilled cheese, rosemary
semolina toasts (3.)
Larger Plates
25.
Breast of D’artgnan Chicken
Colfax carrots, fingerlings, royal trumpet mushrooms, purple top turnip and lemon
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, crimini mushroom, acorn squash puree
Confit of Duck Leg
duck fat lentils, mustard, huckleberry jam, wilted lettuces
Filet of Farm Raised Steelhead Trout
salad of late season green beans, celeriac, horseradish and apple, tarragon-beet puree
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy 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