Dinner Menu
Friday, October 14th, 2016
To Start
12.
Apple and Pork Liver Mousse
bacon, mustard, maple and toast
Woven Roots’ Leaf Lettuce
brined carrot top “Caesar”, lentils and pine nut crumbs
Broccoli and Roasted Peppers from Lee
arugula, sundried tomatoes, fennel, 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
Spicy Grilled Asian Greens
pear, daikon, turnip, soy, 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, arugula and ricotta pesto, garlic and kale stem sofrito, Parmesan
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, couscous and curry
To Continue
26.
Long Island Duck Confit
apple, radish, butternut squash, cabbage, spelt berries and pomegranate molasses
Braised NEFF Beef Chuck Roll
collard greens, parsley, roasted onion, crumble fries
Turkey and Walnut Meatballs
celery root, delicata squash, cranberry jus, ginger and rosemary
Sweet
10.
Peanut Butter Mousse and Bananas
caramel ice cream, chocolate sauce
Pumpkin Cake
maple marshmallow, spiced walnuts, graham cracker and sage ice cream
Fried Cinnamon Oatmeal
brown butter, baked apples, molasses and whipped cream