Dinner Menu

Tuesday, December 20th, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

Delicata Squash and Greens

pomegranate, feta, pumpkin seeds

Braised Lamb Stew

chickpeas, yogurt and cumin

Kohlrabi and Brined Carrot Top Caesar

sweet onion, “fresh” crouton, Parmesan

Roasted Beets and Carrots from Lee

farro, leek vinaigrette

Kale and White Bean Soup

fried garlic and white bean toast

Mousse of Steelhead Trout

pickles, toasts and mustard

Fried Brussels Sprouts

pear, Maytag blue cheese, raisins, port and raisins

Semolina toasts (3.)



Parsley and Whey Risotto, crimini and button mushrooms, Parmesan

Semolina dumplings, braised chicken, root vegetables, sage

Orecchiette, spicy pork sausage, braised greens and “shaky” cheese

 Hake Cake

watercress, celery root, lentils

To Continue


Roasted Confit of Veal Breast

potato, caraway, mustard and cabbages

NEFF Beef Meatballs “au Poivre”

pomme puree, green peppercorn jus, spinach



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate walnut “butter”, summer jam, coconut

 Ricotta Fritters

apple, saffron, spiced currants, pistachio, more ricotta and honey