Dinner Menu
Sunday, October 30th, 2016
To Start
12.
Roasted Beet “Tartare”
Hosta Hill crimson kraut, horseradish, kohlrabi, cabbage and apple
Woven Roots’ Hakurei Turnips
carrots, curry, their greens and crushed cashews
Lettuces from Lee
Animal farm buttermilk, radish, broken crostini, dill, red onion
Veal and Potato Hash
slow poached egg, “tweaked” ketchup
Smoked Late Season Tomato Soup
grilled cheese
Spicy Chicken and Rice Croquettes
celeriac, pickled carrots, blue cheese and Frank’s
Semolina toasts (3.)
Next
18.
Fritter of Rhode Island Skate Wing
cauliflower, capers, brown butter, fennel
Rigatoncini, NEFF Beef Bolognese, Pecorino
Pizzichi di Farro, arugula, ricotta, garlic, crimini, Parmesan
Beef Braised Daikon
crispy maitakes, sweet and spicy soy, Napa cabbage
To Continue
26.
Roasted Monkfish
braised lamb and chickpea stew, oranges
Brined Koch Farm Turkey Tender
butternut, ginger, apple, Brussels
Veal Meatballs “Blanquette”
button mushrooms, kale, high lawn cream and black pepper
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut crunch
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, walnuts, graham and apple sauce
Toasted Banana and Chocolate “Blintz”
Farmer Ground buckwheat, honey, coconut and ginger