Dinner Menu

Friday, November 25^th, 2016

To Start

12.

Shaved Apple Salad

arugula, beets, Japanese turnips and mustard

Lettuces from Lee

buttermilk dressing, black pepper and torn croutons

Carrot “Schnitzel”

burnt vegetable “gravy”, Alsatian mustard, spinach

Kohlrabi Caesar

brined carrot tops, garlic crumbs, lentils and Parmesan

Chopped Spinach and Ricotta Toast

turnip top pesto, radish, Pecorino

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

Semolina and sage dumplings, Delftree oyster mushrooms, chicken stock, thyme

Gyro of Northstar Lamb Shoulder

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

 Leg of Long Island Duck Confit

pumpkin jam, Colfax Brussels sprouts

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