Dinner Menu

Wednesday, November 16th, 2016

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To Start


Toast of Whipped Farmer’s Cheese

arugula, Italian American flavors, pickled broccoli raab

Lettuces from Lee

roasted beets, banyuls vinaigrette, crumbled walnuts and orange

Pressed Daikon Katsu

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

Celeriac, Clam and Bacon “Chowder”

potato and leek

Semolina toasts (3.)



Mustard spaetzle, NEFF pork confit, cider-braised cabbage

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

Shoulder of Northstar Lamb

spicy butternut and sunflower seed “hummus”, yogurt, cucumber, generic pita

Veal and Pork Farmhouse Sausage

pomme puree, dressed cabbage and jus

To Continue


Braised NEFF Beef

smoked kale, carrot, kohlrabi and parsley

Pan Seared Filet of Trout

spinach, horseradish, lentils, celeriac and beet

Veal Meatballs

button mushrooms, thyme, High Lawn cream, crumble fries



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, maple, coconut and walnut granola