Dinner Menu
Thursday, November 3rd, 2016
To Start
12.
Roasted Beet “Tartare”
Hosta Hill crimson kraut, kohlrabi and white balsamic
Lettuces from Lee
butternut vinaigrette, toasted pumpkin seeds, carrot, cider
Bone Marrow Braised Dandelion Greens
slow poached egg, smoked tomato, toast
Lamb and Chickpea Stew
oranges, yogurt and pita
Fried Brussels’ Sprouts and Apple
cheddar, onions, grilled escarole, maple
Butternut Squash and Coconut Milk Soup
ginger, sambal, lime and toasted coconut
Fritter of Rhode Island Skate Wing
Animal Farm buttermilk, broccoli, pickled aioli and radish
Semolina toasts (3.)
Next
18.
Mustard Spaetzle, NEFF pork confit, cider braised cabbage
Orecchiette, Lee Farms ricotta, maitake mushrooms, peas from the freezer
Farmhouse Sausage
pomme puree, jus, cabbage, mustard
Pan Seared Filet of Trout
spinach, horseradish, lentils, walnut, celeriac and pear nage
To Continue
26.
Brined Koch Farm Turkey Tender
butternut squash, ginger, apple, Brussels
Veal Meatballs “Blanquette”
button mushrooms, kale, truffled rutabaga, High Lawn cream and black pepper
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut crunch
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, walnuts, graham and apple sauce
Toasted Banana and Chocolate “Blintz”
Farmer Ground buckwheat, honey, coconut and ginger