Dinner Menu
Sunday, November 6th, 2016
To Start
12.
Roasted Beet “Tartare”
Hosta Hill crimson kraut, kohlrabi and white balsamic
Lettuces from Lee
butternut vinaigrette, toasted pumpkin seeds, cider
“Pork Fried Rice” Croquettes
Hosta Hill kimchi, napa, sesame and spicy daikon
Farmhouse Sausage
pomme puree, dressed cabbage, tumeric and veal jus
Japanese Turnip Fritters
creamed turnip tops, carrots, fried garlic
Butternut Squash and Coconut Milk Soup
ginger, sambal, lime and toasted coconut
Smoked Steelhead Mousse
lemon, pepper, pickles, shaved turnip, toasts
Semolina toasts (3.)
Next
18.
Mustard spaetzle, NEFF pork confit, cider braised cabbage
Orecchiette, Lee farms ricotta, maitake mushrooms, peas from the freezer
Salt and Pepper Chicken Drums
broccoli and Animal Farm buttermilk ranch salad
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
Sweet
10.
Caramel Poached Pears
caramel ice cream, milk chocolate and salted hazelnut
Fried “Pumpkin Cheesecake”
molasses, sage ice cream, walnuts, graham and apple sauce
Oatmeal and Maple Pudding
Italian candied cherries, more maple, salted buckwheat crunch, coconut