Dinner Menu
Wednesday, December 28th, 2016
To Start
12.
Dad’s Apple Salad
maple, hazelnuts, peanuts, raisins and sage
Delicata Squash and Greens
pomegranate, feta, pumpkin seeds
Chicken Wing and Rice Croquettes
celeriac, blue cheese, carrot and hot sauce
Romaine and Brined Carrot Top Caesar
shaved radish, “fresh” croutons, Parmesan
Roasted Beets and Monterey Chevre
farro, pear vinaigrette, Up-land cress
Kale, Bone Broth and Barley Stew
fried garlic oil and tomato
Trout and Celery Salad
toasts, pickles, egg and mustard
Watercress and Potato Soup
creamed bacon vinaigrette, chives
Semolina toasts (3.) Local greens and vinaigrette (8.)
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
celery root, lentils and generic romaine
To Continue
26.
Smoked NEFF Pork Belly
yam, kim chi and very late season Hakurei turnip, sesame, cilantro
Braised NEFF Beef
green peppercorn, Yukon golds, spinach, parsley, Vidalia
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