Dinner Menu
Friday, October 21st, 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
Corned Beef “Hash”
curry ketchup, crumble fries, slow poached egg
Lettuces from Lee
feta vinaigrette. carrots, currants and sunflower seeds
Chicken Wing Croquettes
celeriac puree, pickled carrots, blue cheese and Frank’s
Roasted Beet and Horseradish Borscht
poppy, red onion and crema
Scrapple of Oats, Chicken and Foie Gras
sherry, onions, veal jus and radish
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