Dinner Menu

Saturday, October 22nd, 2016

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To Start


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.)



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


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



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