Dinner Menu
Tuesday, November 1st, 2016
To Start
12.
Roasted Beet “Tartare”
Hosta Hill crimson kraut, horseradish, kohlrabi, cabbage and apple
Woven Roots’ Hakurei Turnips
carrots, curry, their greens and crushed cashews
Lettuces from Lee
butternut vinaigrette, toasted pumpkin seeds
Veal and Potato Hash
slow poached egg, smoked tomato
Lamb and Chickpea Stew
oranges, yogurt and pita
Spicy Chicken and Rice Croquettes
Frank’s, blue cheese, celery, carrot
Semolina toasts (3.)
Next
18.
Fritter of Rhode Island Skate Wing
Animal Farm buttermilk, radish, lettuces
Rigatoncini, NEFF Beef Bolognese, Pecorino
Pizzichi di Farro, arugula, ricotta, garlic, crimini, Parmesan
Beef Braised Daikon
crispy maitakes, sweet and spicy soy, Napa cabbage
Pan Seared Filet of Trout
spinach, horseradish, lentils, walnut, celeriac and pear nage
To Continue
26.
Brined Koch Farm Turkey Tender
butternut squash, ginger, apple, Brussels
Veal Meatballs “Blanquette”
button mushrooms, kale, truffled rutabaga, High Lawn cream and black pepper
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut crunch
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, walnuts, graham and apple sauce
Toasted Banana and Chocolate “Blintz”
Farmer Ground buckwheat, honey, coconut and ginger