Dinner Menu
Saturday, November 12th, 2016
To Start
12.
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.)
Next
18.
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
26.
Braised NEFF Beef
smoked kale, carrot, kohlrabi and parsley
Veal Meatballs
button mushrooms, High Lawn cream, crumble fries
Sweet
10.
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