Dinner Menu

Friday, November 13th, 2015

share this:


 Smaller Plates


Duck Liver and Peanut Mousse

plums, strawberry-rhubarb, mustard and toast

Smoked Jalapeno and Sweet Potato Soup

Colfax black beans, crushed nachos and sour cream

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Monterey Chevre and Spaghetti Squash Toast

broccoli, parsley and sweet onion

Warm Bok Choi and Tatsoi

kimchi, shiitakes, sesame and ginger

 Pork and Rabbit Terrine

fall spices, raisin and celery mustarda, apple salad

 Yam and Orange Fritters

macadamia nuts, sage-brown butter marshmallow

 Warm Delftree Mushrooms and Burnt Garlic

slow poached egg, farro, mustard, thyme

Matty’s Delicata Squash and Brussels Sprouts

walnuts, endive, buttermilk blue cheese

Steelhead Mousse

pickles, horseradish, mustards and toast

semolina toasts (3.)

Larger Plates


 “Pot Roast” of Painted Hills Short Rib

parsnip puree, warm Woven Roots spinach, leeks, garlic, petite “fries”, pickled mustard seed

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, tarragon-beet puree, grapefruit



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

Semolina dumplings, braised rabbit, spaghetti squash, sunflower seed and arugula pesto



Leahey Farm Cherry Frozen Yogurt, crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

“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