Dinner Menu

Saturday, November 26th, 2016

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To Start


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.)



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


Pan Seared Washington State Steelhead Trout

braised chicories, beets, orange, sherry

Pork Meatballs

tomato, polenta, raab, arugula and Parmesan



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