Dinner Menu
Wednesday, October 5th, 2016
To Start
12.
Smoked Trout Mousse
lemon, mustard, tobiko, capers 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, Speltberries 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.
Saffron Poached Rhode Island Hake
piperade, white beans in soffrito, and radish
Duck Confit and Becket Duck Egg
lentils and leeks, cabbage, spiced tomato fondue
Roasted Veal Breast
carrots, horseradish, crème fraiche, lemon, parsley and upland cress
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
Pumpkin Cake and Maple Marshmallow
sage ice cream, graham and spiced walnuts