Dinner Menu

Sunday, October 16th, 2016

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To Start


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, cucumber, soy, scallion and sesame

Semolina toasts (3.)



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

Long Island Duck Confit

spelt berries, radish and pomegranate molasses

To Continue


Pan Seared Breast of Misty Knoll Chicken

red pepper, butternut, orange, feta and pumpkin seeds

Turkey and Walnut Meatballs

celery root, delicata squash, cranberry jus, ginger and rosemary



Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Pumpkin Cake

maple marshmallow, spiced walnuts, graham cracker and sage ice cream

Fried Cinnamon Oatmeal

brown butter, baked apples, molasses and whipped cream