Dinner Menu
Saturday, December 3rd, 2016
To Start
12.
Kale and Shaved Apple Salad
maple, hazelnuts, 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
Butternut Squash and Smoked Jalapeno Soup
cotija pimento cheese
Kohlrabi Caesar
brined carrot tops, garlic crumbs, lentils and Parmesan
Roasted Beets and Carrots
pomegranate, orange, Up-land cress and sumac
Turkey Chowder
cranberry, thyme
Becket Duck Egg
corned beef heart hash, pickled radish Russian, shaved cabbage
Semolina toasts (3.)
Next
18.
Rigatoncini, NEFF Beef Bolognese, “shaky” cheese
Semolina and sage dumplings, Delftree oyster mushrooms, chicken stock, thyme
Pan Seared Rhode Island Skate Wing
celery root, spinach, caper, brown butter
Roasted Misty Knoll Chicken Thigh
Hosta Hill Kimchi, sweet potato and Brussels sprout
To Continue
26.
Confit of Veal Breast
potato, melted cabbage, mustard and rye
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
Chocolate Biscuits
orange butter cream, marmite ice cream and oranges