Dinner Menu

Saturday, December 12th, 2015

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Smaller Plates


Arancini of Celeries

turkey gravy, pine nuts, currants

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

 Sweet Potato, Mussel and Chipotle Soup

fried tortilla, Colfax black beans, summer corn

Toast of BBQ’d NEFF Beef

dressed cabbage, toast and aioli

 Delicata Squash and Massaged Kale

apples, Berleberg, lemon, cauliflower

Warm Duck Confit and Brussels Sprouts

cherries, frisee, red wine – duck fat vinaigrette

Skate Cake

horseradish, pickled onions, poppy, endive

“Chopped” Asian Salad

scallion, portabellas, kimchi, sesame, bok choi

Acme Smoked Bluefish

radish, beet, fennel and trout roe

Dressed lettuces (8.)

Semolina toasts (3.)

Larger Plates


“Cassoulet” of Lamb and Chickpeas

sausage, shank and neck, carrots, raisin, saffron, chilies,” panisse”

Seared Moulard Duck Breast

turnip, spiced red cabbage, pomegranate, pear, balsamic

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



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



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