Dinner Menu
Wednesday, October 26th, 2016
To Start
12.
Roasted Beets and Strawberries
crème fraiche, crimson kraut, horseradish and grains of paradise
Shaved Kohlrabi and Kale Caesar
brined carrot tops, Parmesan, lentils, pine nut crumbs
Corned Cabbage Pierogies
smoked onions, cabbage, sour cream and potato
Lettuces from Lee
feta vinaigrette, carrots, currants and sunflower seeds
Smoked Steelhead “Schmear”
pickled green tomatoes, cream cheese, fennel, cucumber
Smoked Berry Patch Tomato Soup
havarti grilled cheese and chives
Woven Roots Broccoli
creamed leek and celery, blue cheese, walnuts
Semolina toasts (3.)
Next
18.
Semolina Dumplings, braised rabbit, sage, crimini mushrooms, pecorino
Pizzichi di Farro, arugula, ricotta, garlic, Parmesan
Schnitzel of Vermont Chicken Thigh
alsatian mustard, cabbage, radish, apple
Pan Seared Rhode Island Skate
cauliflower, caper, sultana, brown butter, couscous and curry
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 candy, spiced walnuts, graham cracker and sage ice cream
Toasted Banana and Chocolate “Blintz”
Farmer Ground buckwheat, honey, coconut and ginger