Dinner Menu
Tuesday, October 4th, 2016
To Start
12.
Idaho Trout Mousse
horseradish, pickles, mustard, tobiko and toast
Woven Roots’ Leaf Lettuce
green tomato vinaigrette, foccacia crouton, radish, dill, sour cream and bacon
Roasted Broccoli from Lee
brined carrot top “Caesar,” pine nut crumbs, potato
Beef Fat Dumplings
cabbage, onions, slow poached egg, corned “brodo”
Stew of Button Mushrooms, Farro and Leeks
garlic whey, pecorino
Roasted Beets and Oranges
feta, pumpkin seeds and arugula
Semolina toasts (3.)
Next
18.
Amber Ale Welsh Rarebit
maitake and beech mushrooms, toasted challah
Fried Chicken Po’Boy, lettuce, cucumber, onion, pickled garlic aioli
Linguini, garlic, clams, white wine, butter, parsley, lemon, crumbs
Pizzichi di Farro, Lee farms ricotta, braised greens and Parmesan
Petite Cider Braised Pork Shank
brown butter and acorn squash, apple, sage and mustard
To Continue
26.
Pan Roasted Washington State Steelhead Trout
beets, pears, celeriac, Greek yogurt, horseradish, quinoa and radish
Duck Confit and Becket Duck Egg
lentils and leeks, cabbage, spiced tomato fondue
NEFF Beef Meatballs
marinara, polenta, fennel, red peppers and Parmesan
Sweet
10.
Peanut Butter “Whoopie” Pie
caramel ice cream, peanut butter mousse, chocolate sauce and banana
Chamomile Panna Cotta and Poached Peaches
toasted milk crumb, strawberry puree
NY State Baked Apples
mascarpone, coconut and walnut granola