Dinner Menu
Thursday, December 17th, 2015
Smaller Plates
12.
Braised Lamb Neck and Quinoa
apple, cauliflower, currants, kohlrabi, scallions
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
pear, Berleberg, lemon
Roasted Brussels Sprouts
cherries, bacon, endive, almonds, blue cheese, Port
Skate Cake
horseradish, pickled onions, poppy
Roasted Mighty Food Farms Beets
smoked bluefish, radish and fennel
Petite Rabbit Loin “Cuban”
mustard, pickled shallots, leeks, mac + cheese
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 hazelnut 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