Dinner Menu
Thursday, October 6th, 2016
To Start
12.
Smoked Trout Mousse
lemon, mustard, pickles, 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
Massaged Kale
yogurt and carrot vinaigrette, red wine poached pears and hazelnuts
Curried Cream of Broccoli Stem Soup
leeks, apples, and curried cashews
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, mussels, fennel seed, creamed leeks, chili flakes, orange zest and crumbs
Pizzichi di Farro, Lee farms ricotta, button mushrooms, braised kale, farro and Parmesan
Rigatoncini, NEFF beef and lamb ragu, roasted peppers, Pecorino
Petite Cider Braised Pork Shank
brown butter and acorn squash, apple, sage and mustard
To Continue
26.
Saffron Poached Rhode Island Hake
bell pepper piperade, white beans in sofrito, radish and more saffron
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