Dinner Menu

Saturday, November 12th, 2016

share this:

To Start


Woven Roots Broccoli

smoked tomato jam, arugula, pickled raab and fromage blanc

Lettuces from Lee

roasted beets, banyuls vinaigrette, crumbled walnuts and pear

Daikon Katsu

Hosta Hill kimchi, napa, sesame and spicy daikon

Almost Dad’s Apple Salad

Samascott apples, hazelnuts, peanuts, raisins, rosemary, maple

Broccoli “Marrow” and Potato Soup

whey, popcorn, parmesan, thyme

Smoked Steelhead Mousse

lemon, pepper, pickles, shaved turnip, toasts

Semolina toasts (3.)



Mustard spaetzle, NEFF pork confit, cider-braised cabbage

Orecchiette, Lee farms ricotta, maitake mushrooms, peas from the freezer

Roasted Thigh of Misty Knoll Chicken

butternut squash, ginger, pomegranate, Brussels’ sprouts

Veal and Pork Farmhouse Sausage

pomme puree, dressed cabbage and jus

Pan Seared Filet of Pike

spinach, horseradish, lentils, celeriac and mussel veloute

To Continue


Braised NEFF Beef

smoked kale, carrot, kohlrabi and parsley

Veal Meatballs

button mushrooms, High Lawn cream, crumble fries



Earl Grey Cake

Marmite ice cream, orange scone, buttercream, shaved chocolate

Fried “Pumpkin Cheesecake”

molasses, sage ice cream, walnuts, graham and apple sauce

Oatmeal Pudding

Italian candied cherries, more maple, salted buckwheat crunch, maple