Dinner Menu
Saturday, October 15th, 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
Roasted Peppers and Arugula from Lee
sundried tomatoes, fennel, oregano and red wine vinegar
Massaged Kale from Pete and Jenn
yogurt and carrot vinaigrette, currants and hazelnuts
Steelhead and Cream Cheese Schmear
toast, pickles, radish, parsley
Roasted Broccoli and Cheddar “Rarebit”
challah, fried leeks, wheat lager
Beet Borscht
poppy, sour cream, horseradish
Spicy Grilled Asian Greens
pear, daikon, soy, scallion and sesame
Semolina toasts (3.)
Next
18.
Semolina and sage dumplings, braised rabbit, crimini mushrooms and pecorino
Pizzichi di Farro, arugula, ricotta, garlic and kale stem “sofrito”, Parmesan
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, brown butter, couscous and curry
To Continue
26.
Pan Seared Breast of Misty Knoll Chicken
red pepper, butternut, orange and pumpkin seeds
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