Dinner Menu

Friday, December 4th, 2015

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 Smaller Plates


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


“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



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



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