Dinner Menu
Wednesday, November 16th, 2016
To Start
12.
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.)
Next
18.
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
26.
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
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, maple, coconut and walnut granola