Dinner Menu
Tuesday, November 10th, 2015
Smaller Plates
12.
Duck Liver and Peanut Mousse
sweet plums, pickled plums, mustard and toast
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Monterey Chevre and Spaghetti Squash Toast
Brussels sprouts, parsley and sweet onion
Pork and Rabbit Terrine
fall spices, raisin and celery mustarda, apple salad
Chicken Wing Croquettes
broccoli puree, spicy peanut gastrique
Warm Delftree Mushrooms and Burnt Garlic
slow poached egg, farro, mustard, th yme
Matty’s Delicata Squash and Hudson Valley Pears
walnuts, endive, buttermilk blue cheese
Smoked Tomato Soup
grilled cheese, rosemary
semolina toasts (3.)
Larger Plates
25.
“Pot Roast” of Painted Hills Short Rib
potato latke, smoked mustard seeds, rutabaga puree, pickled cabbage
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised greens, crimini mushroom, acorn squash puree
Confit of Duck Leg
duck fat lentils, mustard, huckleberry jam, wilted lettuces
Filet of Farm Raised Steelhead Trout
warm salad of carrots and celeriac, horseradish, apple, tarragon-beet puree
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs
Penne, roasted tomato, Lee farms ricotta, Parmesan
Pizzichi di Farro, “crema” of hen of the woods and kale, white beans, lemon, Pecorino
Yogurt spaetzle, spicy Northstar lamb ragout
Sweet
10.
Warm Butternut Squash and Jasmine Rice Pudding
maple walnut cream cheese mousse, cranberry, toasted sage, candied bacon
“Candy Bar” of Peanut Butter, Brownie and Marshmallow
raisin, white chocolate caramel, whipped cream
Orange and Vanilla Cheesecake
Sicilian cherries, almond and graham crumbs, carrot caramel