Dinner Menu
Tuesday, December 8th, 2015
Smaller Plates
12
Arancini
turkey gravy, pines, currants and celery
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Mushrooms and Melted Leeks
farro, slow poached egg, tomato, Parmesan
Sweet Potato and Smoked Jalapeno Soup
fried tortilla, sour cream, Colfax black beans
Acme Smoked Bluefish and Radish
beet, fennel and trout roe
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
herbs, horseradish
Beef and Veal Meatballs
pecorino, tomato, arugula
Dressed lettuces (8.)
Semolina toasts (3.)
Larger Plates
25.
“Cassoulet” of Lamb and Chickpeas
sausage, shank and neck, carrots, raisin, saffron, chilies,” panisse”
Confit of Duck Leg
cranberry, Brussels sprouts, sweet potato and apple
Pan Fried Rhode Island Skate
lentils, celeriac, potato, preserved lemon, caper, brown butter- cauliflower puree
Red Wine Braised Short Rib of Painted Hills Beef
Swedish turnip creamed kale, way too many onions, marinated buttons
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, crumbs
Pizzichi di Farro, button mushroom and brandy crema, garlic, toasted prosciutto, rosemary
Spaetzle, NEFF pork confit, sauerkraut, mustard
Semolina dumplings, braised rabbit, mussels, white beans, parsley and green olives
Sweet
10.
Cherry Vanilla Ice Cream
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