Dinner Menu
Friday, December 11th, 2015
Smaller Plates
12
Arancini
turkey gravy, pine nuts, currants and celery
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Sweet Potato, Mussel and Chipotle Soup
fried tortilla, Colfax black beans, summer corn
Braised NEFF BBQ Beef
dressed cabbage, toast and aioli
Delicata Squash and Massaged Kale
apples, Berleberg, lemon, cauliflower
Brussels Sprouts, Almonds and Bacon
cherries, endive, blue cheese and port
Steelhead Mousse
parsley, horseradish, pickled onions, poppy
Berry Patch Bok Choi
burnt scallion, chopped portabellas, kimchi, sesame
Acme Smoked Bluefish and Radish
beet, fennel and trout roe
Dressed lettuces (8.)
Semolina toasts (3.)
Larger Plates
25.
“Cassoulet” of Lamb and Chickpeas
sausage, shank and neck, carrots, raisin, saffron, chilies,” panisse”
Confit of Duck Leg
cranberry, Brussels sprouts, sweet potato and apple
Pan Fried Rhode Island Skate
lentils, celeriac, potato, preserved lemon, caper, brown butter- cauliflower puree
Red Wine Braised Short Rib of Painted Hills Beef
creamed spinach, way too many onions, marinated buttons
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs
Pizzichi di Farro, button mushroom and brandy crema, garlic, toasted prosciutto, rosemary, walnuts
Spaetzle, NEFF pork confit, sauerkraut, mustard
Semolina dumplings, braised rabbit, white beans, parsley, lemon and green olives
Sweet
10.
Cherry Vanilla Ice Cream
crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade
Sweet Potato and Brown Sugar Hand Pies
walnut –coconut chutney, Swiss meringue
Berle Farm Maple Yogurt
walnut and graham granola, baked apples, more maple