Dinner Menu
Tuesday, October 11th, 2016
To Start
12.
Smoked Trout Mousse
lemon, mustard, pickles, capers and toast
Woven Roots’ Leaf Lettuce
green tomato vinaigrette, black pepper, radish, dill, sour cream and bacon
Roasted Broccoli from Lee
brined carrot top “Caesar,” pine nut crumbs, lentils
Massaged Kale from Pete and Jenn
yogurt and carrot vinaigrette, currants and hazelnuts
Red Pepper and White Bean Soup
arugula, pecorino, focaccia crouton
Roasted Beet “Tartare”
feta, orange, toasted pumpkin seeds
Colfax Farm Grilled Asian Greens
pear, daikon, turnip, chilies, scallion and sesame
Semolina toasts (3.)
Next
18.
Wheat Beer and Vermont Cheddar Welsh Rarebit
Delftree maitake mushrooms, toasted challah
Linguini, spicy mussels, fennel seed, High Lawn cream, orange crumbs
Pizzichi di Farro, Lee farms ricotta, braised greens, Parmesan
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, couscous and curry
To Continue
26.
Long Island Duck Confit
apple, radish, balsamic, braised chicories
Roasted Veal Breast
carrots, horseradish, crème fraiche, lemon, parsley and upland cress
Turkey and Walnut Meatballs
celery root, delicata squash, cranberry jus, ginger and rosemary
Sweet
10.
Peanut Butter Mousse and Bananas
caramel ice cream, peanut crumbs, chocolate sauce
Greek Yogurt and Chamomile Panna Cotta
toasted milk crumb, cranberry, orange and cherry “chutney”
Fried Cinnamon Oatmeal
brown butter, baked apples, maple syrup and whipped cream