Dinner Menu
Tuesday, November 29th, 2016
To Start
12.
Shaved Apple Salad
arugula, beets, Japanese turnips and mustard
Lettuces from Lee
buttermilk dressing, black pepper and torn croutons
Katsu of Woven Roots Daikon
marinated napa cabbage, fish sauce, more daikon, chilies
Field Onion and Cheddar Soup
beer, mustard and potato
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”, orange, carrots, cucumber and yogurt
Leg of Long Island Duck Confit
pumpkin jam and Brussels sprouts
To Continue
26.
Roasted Monkfish
chicory, leeks, caper, brown butter, Japanese turnip and spinach
NEFF Pork Meatballs
tomato, polenta, 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