Dinner Menu

Sunday, November 8th, 2015

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 Smaller Plates


Duck Liver and Peanut Mousse

strawberry chutney, plum, mustard and toast

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Rawson Brook Chevre and Squash Pate

spaghetti squash, salsa verde and sweet onion

 Pork and Rabbit Terrine

fall spices, raisin and celery mustarda, apple salad

 Chicken Wing Croquettes

broccoli puree, spicy peanut gastrique

Warm Delftree Mushrooms

slow poached egg, farro, mustard, thyme

Matty’s Delicata Squash and Hudson Valley Pears

walnuts, endive, buttermilk blue cheese

Colfax Carrots and Ginger

macadamia, spices, orange, coconut, yogurt

Smoked Tomato Soup

grilled cheese, rosemary

Lettuces with vinaigrette (8.)

semolina toasts (3.)

Larger Plates


 “Pot Roast” of Painted Hills Short Rib

potato latke, smoked mustard seeds, rutabaga puree, pickled cabbage

Veal and Porcini Meatballs

polenta, marsala, black truffle, braised greens, crimini mushroom, acorn squash puree

Confit of Duck Leg

duck fat lentils, mustard, huckleberry jam, wilted lettuces

Filet of Farm Raised Steelhead Trout

warm salad of carrots and celeriac, horseradish, apple, tarragon-beet puree



Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs

Penne, roasted tomato, Lee farms ricotta, Parmesan

 Pizzichi di Farro, hen of the woods and braised kale “pesto,” white beans, Pecorino

Yogurt spaetzle, spicy Northstar lamb ragout



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

Orange and Vanilla Cheesecake

Sicilian cherries, almond and graham crumbs, carrot caramel