Dinner Menu
Sunday, November 13th, 2016
To Start
12.
Woven Roots Broccoli
whipped fresh cheese, Italian American flavors, arugula, garlic crumbs
Lettuces from Lee
roasted beets, banyuls vinaigrette, crumbled walnuts and orange
“Pork Fried Rice” Croquettes
Hosta Hill kimchi, napa, sesame and spicy daikon
Almost Dad’s Apple Salad
Samascott apples, hazelnuts, peanuts, raisins, rosemary, maple
Smoked Steelhead Mousse
lemon, pepper, pickles, shaved turnip, toasts
Japanese Turnip Fritters
their creamed greens, fried garlic and carrots
Semolina toasts (3.)
Next
18.
Mustard spaetzle, NEFF pork confit, cider-braised cabbage
Orecchiette, Lee farms ricotta, maitake mushrooms, peas from the freezer
24 Hour Shoulder of Lamb
spicy butternut and sunflower seed “hummus”, yogurt, cucumber, generic pita
Veal and Pork Farmhouse Sausage
pomme puree, dressed cabbage and jus
Pan Seared Filet of Pike
spinach, horseradish, lentils, celeriac and beet
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 and buttercream, shaved chocolate
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, graham and apple sauce
Oatmeal Pudding
Italian candied cherries, more maple, coconut and walnut granola