Dinner Menu

Tuesday, November 1st, 2016

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To Start


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.)



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


Brined Koch Farm Turkey Tender

butternut squash, ginger, apple, Brussels

Veal Meatballs “Blanquette”

button mushrooms, kale, truffled rutabaga, High Lawn cream and black pepper



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