Dinner Menu
Friday, November 13th, 2015
Smaller Plates
12.
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
25.
“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
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
Semolina dumplings, braised rabbit, spaghetti squash, sunflower seed and arugula pesto
Sweet
10.
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