Dinner Menu

Wednesday, November 23^rd, 2016

 To Start

12.

Shaved Apple Salad

arugula, beets, Japanese turnips and mustard

Lettuces from Lee

buttermilk dressing, black pepper, radish, garlic crumbs

Carrot “Schnitzel”

burnt vegetable “gravy”, Alsatian mustard, young greens

Fried Brussel’s Sprouts

maple, Havarti fondue, fried onion, currants and rosemary

Skate Wing Fritters

pickled aioli, lentils, tumeric, spinach, horseradish

Pinto Bean and Smoked Jalapeno Soup

popcorn crema and more corns

Slow Poached NY State Egg

hash of potato and farmhouse sausage, green tomato

Semolina toasts (3.)

Next

18.

Mustard spaetzle, NEFF pork confit, cider-braised cabbage

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

Gyro of Northstar Lamb Shoulder

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

Roasted Thigh of Vermont Chicken

spinach, cream of mushroom and orzo

To Continue

26.

Pan Seared Washington State Steelhead Trout

braised chicories, beets, orange, sherry

Pork Meatballs

tomato, polenta, raab, arugula and Parmesan

Sweet

10.

Earl Grey Cake

Marmite ice cream, orange scone and buttercream, chocolate

Toasted Banana Bread

cream cheese, molasses, buckwheat, peanuts and graham cracker

Brown Sugar and Oatmeal Pudding

maple syrup, apple, walnut and coconut granola