Dinner Menu
Thursday, October 13th, 2016
To Start
12.
Smoked Trout Mousse
lemon, mustard, pickles, capers and toast
Woven Roots’ Leaf Lettuce
brined carrot top “Caesar”, lentils and pine nut crumbs
Roasted Broccoli and Peppers from Lee
arugula, sundried tomatoes, oregano and red wine vinegar
Massaged Kale from Pete and Jenn
yogurt and carrot vinaigrette, currants and hazelnuts
Smoked Eggplant, White Bean and Garlic Soup
chili flake, pecorino, arugula and EVOO
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
Fusilli, broccoli and cheddar mac ‘n cheese, crushed Ritz
Pizzichi di Farro, Lee farms ricotta, braised greens, Parmesan
Walnut Spaetzle, cider braised pork shank, cabbage, mustard, sour cream, chives
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, couscous and curry
To Continue
26.
Long Island Duck Confit
apple, radish, butternut squash, fennel, spelt berries and pomegranate molasses
Braised NEFF Beef Chuck Roll
sticky collard greens and parsley puree, roasted onion, crumble fries
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