Dinner Menu
Sunday, December 4th, 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 Chorizo Soup
cotija pimento cheese, cumin and scallion
Kohlrabi Caesar
brined carrot tops, garlic crumbs, lentils and Parmesan
Roasted Beets and Carrots
pomegranate, orange, Up-land cress and sumac
Mousse of Steelhead Trout
pickles, toasts and mustard
Becket Duck Egg
corned beef heart hash, pickled radish Russian, shaved cabbage
Next
18.
Rigatoncini, NEFF Beef Bolognese, “shaky” cheese
Garganelli, butternut “mac + cheese”, Vermont cheddar, maple crumb
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.
NEFF Pork Meatballs
tomato, polenta, broccoli raab and Parmesan
Braised NEFF Beef
creamed greens, roasted and raw turnips, beef jus
Sweet
10.
Sweet Potato Pudding
walnut, oat and brown sugar praline
Toasted Banana Bread
cream cheese, banana caramel and coconut
Chocolate Biscuits
orange butter cream, marmite ice cream and oranges