Dinner Menu
Wednesday, November 4th, 2015
Smaller Plates
12.
Chicken Liver and Sunflower Seed Pate
strawberry chutney, plum, mustard and toast
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Shaved Apple and Celeriac Salad
honey vinaigrette, celery, raisins and peanuts
Mousse of Idaho Trout
pickles and toasts
Fried Shiitake “Roll”
buttered bun, bok choi, kimchi BBQ
Celery Root Bisque
shrimp mousse, Russet potato and chives
Warm Delftree Mushrooms
slow poached egg, farro, mustard, thyme
Matty’s Delicata Squash and Hudson Valley Pears
pumpkin seed, endive, pomegranate and Berleberg
Posole Verde
Walker St. tomatillo, chicken stock, crema, peanut
Colfax Carrots, Cauliflower and Ginger
macadamia, spices, orange, coconut, yogurt
Smoked Tomato Soup
grilled cheese, rosemary
Lettuces with vinaigrette (8.)
semolina toasts (3.)
Larger Plates
25.
“Pot Roast” of Painted Hills Short Rib
corned cabbage stuffed cabbage, smoked mustard seed, rutabaga puree
Veal and Porcini Meatballs
polenta, marsala, black truffle, braised kale, crimini mushroom, acorn squash puree
Confit of Duck Leg
duck fat lentils, mustard, huckleberry jam, wilted lettuces
Filet of Farm Raised Steelhead Trout
salad of late season green beans, celeriac, horseradish and apple, tarragon-beet puree
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, walnut and arugula pesto, Maytag blue cheese
Yogurt spaetzle, spicy Northstar lamb ragout
Sweet
10.
Warm Butternut Squash and Jasmine Rice Pudding
maple walnut cream cheese mousse, cranberry, toasted sage, candied bacon
“Candy Bar” of Peanut Butter, Brownie and Marshmallow
raisin, white chocolate caramel, whipped cream
Vanilla and Orange Cheesecake
lemon verbena poached grapes, cinnamon streusel