Dinner Menu
Saturday, November 26th, 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 jus, Alsatian mustard, spinach
Kohlrabi Caesar
brined carrot tops, garlic crumbs, lentils and Parmesan
Chopped Spinach and Ricotta Toast
turnip top pesto, radish, Pecorino
Green Onion Biscuits and Turkey Gravy
cranberry, celery root and thyme
Becket Duck Egg
Hosta Hill kimchi, sweet potato and Brussels sprout hash
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 and 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
Lee Farms Ricotta Fritter
pistachio, currant, saffron, honey and charred apple