Dinner Menu
Wednesday, November 23rd, 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