Dinner Menu
Saturday, October 22nd, 2016
To Start
12.
Apple and Pork Liver Mousse
bacon, mustard, maple and toast
Shaved Kohlrabi and Kale Caesar
brined carrot tops, Parmesan, lentils, pine nut crumbs
Corned Beef “Hash”
curry ketchup, crumble fries, slow poached egg
Lettuces from Lee
feta vinaigrette. carrots, currants and sunflower seeds
Roasted Beet “Tartare”
crimson kraut, strawberries, horseradish and sour cream
Roasted Butternut and Coconut Milk Soup
sambal, cilantro, lime
Scrapple of Oats, Chicken and Foie Gras
sherry, onions, veal jus and radish
Woven Roots Broccoli
creamed leek and celery nage, blue cheese, walnuts
Semolina toasts (3.)
Next
18.
Semolina and Pecorino Dumplings, braised rabbit, sage, crimini mushrooms
Pizzichi di Farro, arugula, ricotta, garlic, Parmesan
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, brown butter, couscous and curry
To Continue
26.
Braised NEFF Beef
parsley puree, sticky collard greens, pickled raab, crispy potao
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