Dinner Menu

Sunday, October 25th, 2015

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Smaller Plates

Arugula, Grapefruit, Roasted Beets
crème fraiche, verbena, poppy

Chicken Liver and Sunflower Seed Pate
strawberry chutney, plum, mustard and toast

Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno

Fried Japanese Turnips
grilled bok choi, sesame, spicy carrot, kim chi

Shaved Apple and Celeriac Salad
honey vinaigrette, celery, raisins and peanuts

 Mousse of Idaho Trout
pickles and toasts

Warm Delftree Mushrooms
slow poached egg, farro, 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

Smoked Tomato Soup
grilled cheese, rosemary

semolina toasts (3.)

Larger Plates

 Breast of D’artgnan Chicken
Colfax carrots, fingerlings, royal trumpet mushrooms, purple top turnip and lemon

 Pork 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


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


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