Dinner Menu
Friday, November 11th, 2016
To Start
12.
Woven Roots Broccoli
smoked tomato jam, arugula and fromage blanc
Lettuces from Lee
roasted beets, banyuls vinaigrette, crumbled walnuts and pear
Daikon Katzu
Hosta Hill kimchi, napa, sesame and spicy daikon
Almost Dad’s Apple Salad
Bartlett apples, hazelnuts, peanuts, raisins, rosemary, maple
Butternut Squash and Coconut Milk Soup
ginger, sambal, lime and toasted coconut
Smoked Steelhead Mousse
lemon, pepper, pickles, shaved turnip, toasts
White Bean and Salami “Chili”
broccoli stem garlic bread, pickled broccoli raab
Semolina toasts (3.)
Next
18.
Mustard spaetzle, NEFF pork confit, cider braised cabbage
Orecchiette, Lee farms ricotta, maitake mushrooms, peas from the freezer
Farmhouse Sausage
pomme puree, dressed cabbage and jus
Pan Seared Filet of Pike
spinach, horseradish, lentils, walnut, celeriac and mussel veloute
To Continue
26.
Roasted Misty Knoll Chicken Thigh
butternut squash, ginger, apple, Brussels’ sprouts
Veal Meatballs “Blanquette”
button mushrooms, kale, truffled rutabaga, High Lawn cream
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, walnuts, graham and apple sauce
Oatmeal and Maple Pudding
Italian candied cherries, more maple, salted buckwheat crunch, coconut