Dinner Menu

Friday, November 20th, 2015

share this:

 Smaller Plates


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


 “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



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



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