Dinner Menu
Thursday, October 20th, 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
Lettuces from Lee
feta vinaigrette. carrots, currants and sunflower seeds
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 radish
Seared Woven Roots Broccoli
pear, daikon, chilies, soy, scallion and sesame
Semolina toasts (3.)
Next
18.
Semolina and Pecorino Dumplings, braised rabbit, sage, cremini mushrooms
Pizzichi di Farro, arugula, ricotta, garlic and kale stem “sofrito”, Parmesan
Spaetzle, duck confit, cabbage, winter 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, turnip, mustard and mustard greens
Turkey and Walnut Meatballs
butternut squash, roasted root veg, 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