Dinner Menu
Tuesday, December 27th, 2016
To Start
12.
Dad’s Apple Salad
maple, hazelnuts, peanuts and sage
Delicata Squash and Greens
pomegranate, feta, pumpkin seeds
Braised Turkey Croquettes
cranberry puree, celery root, celery, more cranberry
Kohlrabi and Brined Carrot Top Caesar
shaved radish, “fresh” croutons, Parmesan
Roasted Beets and Carrots from Lee
farro, leek vinaigrette, chevre
Kale, Bone Broth and Barley Stew
fried garlic oil and tomato
Smoked Trout Salad
toasts, pickles, egg and mustard
Fried Brussels Sprouts
pear, Maytag blue cheese, raisins, port and walnuts
Semolina toasts (3.)
Next
18.
Semolina dumpling, braised Vermont chicken, root vegetables
Orecchiette, spicy pork sausage, braised greens, “shaky” cheese
Penne, roasted tomato, EVOO, Parmesan and Lee farms ricotta
Rhode Island Hake Cake
watercress, celery root, lentils
To Continue
26.
Roasted Confit of Veal Breast
russets, mustard and Hosta Hill crimson kraut
Braised NEFF Beef
green peppercorn, spinach, vidalia, pomme puree
Sweet
10.
Sweet Potato Pudding
walnut, oat and brown sugar praline
Toasted Banana Bread
chocolate almond “butter”, summer jam, whipped cream
Vanilla and Yogurt Panna Cotta
citrus, hazelnut