Dinner Menu
Sunday, October 23rd, 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
Smoked Steelhead “Schmear”
pickled green tomatoes, cream cheese, fennel, cucumber
Roasted Butternut Squash and Coconut Milk Soup
sambal, cilantro, lime, pumpkin seeds
Scrapple of Oats, Chicken and Foie Gras
sherry, onions, veal jus
Woven Roots Broccoli
creamed leek and celery, 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
Crispy Vermont Chicken Drums
napa cabbage, Korean flavors
To Continue
26.
Braised NEFF Beef
parsley puree, sticky collard greens, fried maitake
Roasted Breast of Veal
carrots, turnip, mustard and mustard greens
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