Dinner Menu
Friday, November 20th, 2015
Smaller Plates
12.
Cured Foie Gras Toast
shaved radish and salsa verde
Turkey Gravy “Poutine”
Nordland fries, Berleberg and roasted veggies
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Bok Choi, Turnips and Tatsoi
shiitakes, sesame and ginger
Arugula Salad
roasted beets, citrus and poppy seeds
Beef Chorizo and Colfax Kidney Bean Chili
sour cream pimento cheese, tortilla croutons
Duck Liver and Peanut Pate
plums, strawberry, mustards and toast
Braised Dandelion Greens and Bone Marrow
slow poached egg, sourdough, tomato, Parmesan
Matty’s Delicata Squash and Frisee
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Candied Bacon
cherries, endive, blue cheese and port
Steelhead Mousse
horseradish, pickles 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
Sautéed Rhode Island Hake and P.E.I. Mussels
shellfish 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