Dinner Menu
Wednesday, October 19th, 2016
To Start
12.
Apple and Pork Liver Mousse
bacon, mustard, maple and toast
Shaved Kohlrabi and Kale Caesar
brined carrot tops, lentils and pine nut crumbs
Brined Cabbage Pierogies
smoked onions, sour cream and more cabbage
Roasted Peppers and Arugula from Lee
sundried tomatoes, fennel, oregano, feta and red wine vinegar
Steelhead and Cream Cheese Schmear
toast, pickles, radish, parsley
Roasted Beet and Horseradish Borscht
poppy, red onion and crema
Scrapple of Oats, Chicken and Foie Gras
sherry, onions, veal jus and turnip
Seared Woven Roots Broccoli
pear, daikon, chilies, soy, scallion and sesame
Semolina toasts (3.)
Next
18.
Fusilli, broccoli “mac + cheese”, citrus crumbs
Pizzichi di Farro, arugula, ricotta, garlic and kale stem “sofrito”, Parmesan
Spaetzle, duck confit, cabbage, butternut squash, sambal and pumpkin seeds
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, brown butter, couscous and curry
To Continue
26.
Roasted Breast of Veal
carrots, radish, mustard and mustard greens
Turkey and Walnut Meatballs
celery root, delicata squash, cranberry jus, ginger and rosemary
Sweet
10.
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