Dinner Menu
Saturday, October 8th, 2016
To Start
12.
Smoked Trout Mousse
lemon, mustard, pickles, capers and toast
Woven Roots’ Leaf Lettuce
green tomato vinaigrette, black pepper, radish, dill, crème fraiche and bacon
Roasted Broccoli from Lee
brined carrot top “Caesar,” pine nut crumbs, lentils
Massaged Kale from Pete and Jenn
yogurt and carrot vinaigrette, currants and hazelnuts
Curried Cream of Broccoli “Marrow” Soup
leeks, apples and cashews
“Corned” Cabbage Pierogies
apple sour cream, onion, potato and mustard
Colfax Farm Grilled Asian Greens
pear, daikon, turnip, chilies, scallion and sesame
Semolina toasts (3.)
Next
18.
Amber Ale Welsh Rarebit
Delftree maitake mushrooms, toasted challah
Linguini, spicy mussels, fennel seed, High Lawn cream, orange and crumbs
Pizzichi di Farro, Lee farms ricotta, braised greens, Parmesan
Petite Cider Braised Pork Shank
brown butter and butternut squash, apple, sage and mustard
To Continue
26.
Pan Roasted Rhode Island Hake
red pepper, white beans, saffron and celery root
Roasted Veal Breast
carrots, horseradish, crème fraiche, lemon, parsley and upland cress
Turkey and Walnut Meatballs
celery root, delicata squash, cranberry jus, ginger and rosemary
Sweet
10.
Peanut Butter “Whoopie” Pie
caramel ice cream, peanut butter mousse, chocolate sauce and banana
Chamomile Panna Cotta
toasted milk crumb, cranberry, orange and cherry “chutney”
Pumpkin Cake and Maple Marshmallow
sage ice cream, graham and spiced walnuts