Dinner Menu
Friday, December 2nd, 2016
To Start
12.
Duck Confit and Wilted Spinach
maple, mustard, apple, currants and sage
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
Roasted Beets and Carrots
pomegranate, orange, Up-land cress and sumac
Turkey Chowder
green onion biscuit crumbs, cranberry, thyme
Becket Duck Egg
corned beef heart hash, pickled radish Russian, shaved cabbage
Semolina toasts (3.)
Next
18.
Linguini, NEFF Beef Bolognese, shaky cheese
Semolina and sage dumplings, Delftree oyster mushrooms, chicken stock, thyme
Gyro of Northstar Lamb Shoulder
spicy butternut and sunflower seed “hummus”, carrot, cucumber and yogurt
Roasted Misty Knoll Chicken Thigh
Hosta Hill Kimchi, sweet potato and Brussels sprout
To Continue
26.
Pan Seared Steelhead Trout
beets, carrots, spinach, apple
NEFF Pork Meatballs
tomato, polenta, broccoli raab and Parmesan
Sweet
10.
Sweet Potato Pudding
walnut, oat and brown sugar praline
Toasted Banana Bread
cream cheese, molasses, buckwheat, peanuts and graham cracker
Lee Farms Ricotta Fritter
pistachio, currant, saffron, honey and charred apple