Dinner Menu
Friday, December 4th, 2015
Smaller Plates
12
Risotto of Celeries and Sage
turkey stock, brown butter, pine nuts, currants
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Crimini Mushrooms and Melted Leeks
farro, slow poached egg, thyme, tomato, Parm
Acorn Squash Soup
lemon, toasted prosciutto, garlic-herb croutons
Woven Roots Lettuces
shaved watermelon radish and poppy vinaigrette
Matty’s Delicata Squash and Spinach
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Bacon
cherries, endive, blue cheese and port
Steelhead and Potato Latke
radish, aioli, herbs, pickles
Rabbit and Pork Torchon
leek, caper and raisin mostarda
semolina toasts (3.)
Larger Plates
25.
“Cassoulet” of Lamb and Chickpeas
sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse and orange
Confit of Duck Leg
cranberry sauce, Brussels sprouts, sweet potato and apple
Farm Raised Idaho Trout and P.E.I. Mussels
shellfish brodo, celeriac puree, leeks and vegetables, preserved lemon, dill
Chicken Leg Schnitzel
turnip creamed kale, egg, oyster and maitake mushrooms, mustards
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, maple crumbs
Spaghetti, NEFF beef Bolognese, pecorino
Spaetzle, NEFF pork confit, sauerkraut, mustard and rye
Semolina dumplings, braised rabbit, arugula and pumpkin seed pesto, sage, white beans
Sweet
10.
Leahey Farm Cherry Frozen Yogurt
crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade
Sweet Potato, Brown Sugar and Apple Hand Pies
walnut –coconut chutney, Swiss meringue, ginger creme anglaise
Smoked Brown Butter Banana Bread
rum raisin, peanut butter mousse, white chocolate and pretzel bark, more bananas