Dinner Menu

Saturday, January 2nd, 2016

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Smaller Plates


Maine Crab, Thai Basil and Mango

jicama, chipotle, pineapple, cucumber

Fried Oysters

petite chowder, black garlic, chive

Duck Proscuitto and Figs

smoked beet vinaigrette, spices, arugula

Sweet Potato and Buttermilk Veloute

tortilla, avocado, cilantro and scallion

 Duck Confit and Frisee

mustard, slow poached egg and crimini

Seared Berry Patch Bok Choi

kohlrabi, bonito, cinnamon caps, sesame, scallion

 Lemon Chicken Terrine

pea shoots and shallots

Apple and Fried Brussels Sprouts

blue cheese, pumpkin seeds, almonds, buttermilk

Steelhead Mousse

horseradish, red onion, dill pickles, toast

Winter Squash and Orange Salad

kale, shallot, carrot

Semolina toasts (3.)

Larger Plates


Charred Venison and Parsnip

currant braised cabbage, red wine, spiced white chocolate (32.)

Pan Fried Rhode Island Skate

lentils, potato, preserved lemon, caper, celeriac puree

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, way too many onions, marinated buttons

Seared Breast of Canadian Duck

carrots, endive, raisin, honey and hazelnut agrodolce



Linguini, Taleggio brodo, lobster and crispy leeks

Orecchiette, button mushroom and brandy crema, garlic, rosemary, walnuts

Semolina dumplings, braised Vermont chicken, roots, lemon and celery

Pheasant and foie gras tortellini, maitake, cipollini, pomme puree



Raspberry and Champagne

sorbet, coconut-lime granita

Nutella Crepe

caramel banana, rum anglaise, hazelnut and chocolate brittle, espresso

Orange Soaked Holiday Cake

meringue, whipped cream, marzipan, lemon curd