Dinner Menu
Wednesday, November 18th, 2015
Smaller Plates
12.
Duck Liver and Peanut Mousse
plums, 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
pickled onion, parsley and sweet onion
Bok Choi, Turnips and Tatsoi
kimchi, shiitakes, sesame and ginger
Yam and Orange Fritters
carrots, sage-brown butter marshmallow
Warm Delftree Mushrooms and Burnt Garlic
slow poached egg, farro, mustard, thyme
Matty’s Delicata Squash and Spinach
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Candied Bacon
cherries, endive, blue cheese and port
Steelhead Mousse
pickles, horseradish, mustards and toast
semolina toasts (3.)
Larger Plates
25.
“Pot Roast” of Painted Hills Short Rib
potato puree, warm Woven Roots spinach, leeks, pickled mustard seed
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised greens, crimini mushroom, sage, acorn squash puree
Confit of Duck Leg
cranberry sauce, Brussels sprouts, sweet potato and apple
Filet of Farm Raised Steelhead Trout
warm salad of carrots and celeriac, horseradish cream, tarragon-beet puree, grapefruit
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs
Penne, roasted tomato, Lee farms ricotta, Parmesan
Semolina Dumplings, braised rabbit, sage, spaghetti squash, arugula and sunflower seed pesto
Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper
Sweet
10.
Leahey Farm Cherry Frozen Yogurt
crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade
“Candy Bar” of Peanut Butter, Brownie and Marshmallow
raisin, whipped cream
Sugar Beet Panna Cotta
grapefruit, mint, candied fennel and poppy seeds