Dinner Menu
Thursday, November 19th, 2015
Smaller Plates
12.
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
Braised Dandelion Greens and Bone Marrow
slow poached egg, sourdough, tomato, Parmesan
Matty’s Delicata Squash and Spinach
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Candied Bacon
cherries, endive, blue cheese and port
semolina toasts (3.)
Charcuterie (12.)
Duck Liver and Peanut Pate Cured Foie Gras and Radish Steelhead Mousse
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
Sauteed Hake
mussel and celery brodo, celeriac puree, leek soubise, roasted fennel, black kale, preserved lemon
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