Dinner Menu
Wednesday, December 16th, 2015
Smaller Plates
12.
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
BBQ’d NEFF Beef
dressed cabbage, aioli, toast
Delicata Squash and Frisee
apples, Berleberg, lemon
Duck Confit and Brussels Sprouts
criminis, slow poached egg, black pepper
Skate Cake
horseradish, pickled onions, poppy
Roasted Mighty Food Farms Beets
smoked bluefish, radish, endive and fennel
Petite Rabbit Loin “Cuban”
mustard, pickled shallots, leeks, mac + cheese
Chicken and peanut pozole (8.)
Dressed lettuces (8.)
Semolina toasts (3.)
Larger Plates
25.
Lamb Meatballs
chickpeas, braised shank, yogurt, carrots, oranges and ginger
Seared La Belle Farm 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
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
Cannelloni of Cricket Creek Veal and Berle Farm Crowdie, kale, arugula, black olive and sundried tomato
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
Maple Baked Hudson Valley Apples
walnut and graham cracker granola, yogurt, cinnamon and more maple