Dinner Menu
Friday, October 9th, 2015
Smaller Plates
12
Warm Oyster Mushrooms and King Trumpets
fried garlic mustard, farro, egg, frisee
Smoked Tomato and Whey Soup
cheddar and havarti grilled cheese, rosemary
Roasted Cauliflower and Feta
chickpeas, bulgur wheat, tahini
Watercress, Beets and Smoked Trout
chive, buttermilk vinaigrette, apple, horseradish
Fried Pickle Taco
almond romesco, bacon dressed lettuces, jalapeno
Curried Bluefish Mousse
pickled cucumber jam, egg, pickles, toast
Purple Top Turnip and Potato Latke
chopped duck hearts, apple, Japanese turnip slaw
Matty’s Delicata Squash and Hudson Valley Pears
walnut, endive and blue cheese emulsion
Woven Roots Broccoli and Radish Top Caesar
more radish, potatoes and Parmesan crumbs
Cockles and Creamed Corn
crumble fries, poached haddock
semolina toasts (3.)
Larger Plates
25.
Breast of D’artagnan Chicken
spicy peanut butter rice, broccoli, lime
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, arugula
Pan Roasted Line Caught Swordfish
salsa verde, greenish beans, fingerlings, burdock, radish and garlic
Leg of Long Island Duck Confit
duck fat lentils, wilted lettuces, mustard, spiced huckleberries
Pasta
15./22.
Campenelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs
Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion
Spaghetti, arugula and eggplant pesto, pine nuts, Berle Farm Crowdie, pecorino
Penne, roasted tomato, Lee farms ricotta, Parmesan
Sweet
10.
Chamomile and Leahey Farm Yogurt Panna Cotta
tart plum jam, toasted oats, poached pear
Butternut Squash and Jasmine Rice Pudding
maple walnut ice cream, cranberries, toasted sage, brown butter