Dinner Menu
Wednesday, January 6th, 2016
Smaller Plates
12.
Pheasant and Foie Gras Tortellini
maitake, cipollini
Duck Confit and Frisee
mustard, slow poached egg and crimini
Seared Berry Patch Bok Choi
kohlrabi, bonito, cinnamon caps, sesame, scallion
Clam and Lobster Veloute
oyster crackes, mustards greens, salt pork
BBQ Venison Tacos
slaw, almond romesco and bodega jalapeno
Apple and Fried Brussels Sprouts
blue cheese, almonds, buttermilk
Steelhead Mousse
horseradish, red onion, dill pickles, toast
Winter Squash and Orange Salad
kale, shallot, carrot, feta, pumpkin seeds
Semolina toasts (3.)
Larger Plates
25.
Pan Fried Rhode Island Skate and Monkfish Croquette
crab, lentils, preserved lemon, caper, celery root
Red Wine Braised Short Rib of Painted Hills Beef
creamed spinach, way too many onions, marinated buttons
Seared Breast of Canadian Duck
parsnip, currant braised cabbage, pear and pomegranate
Crepinette of Veal and Black Truffle
pomme puree, sour cherries, Madeira glace, mustard, carrots and braised lettuces
Pasta
15./22.
Linguini, mussels, pancetta, tomato, saffron and toast
Semolina dumplings, braised Vermont chicken, roots, lemon, peas and celery
Spaetzle, pork confit, sauerkraut, mustard and rye
Sweet
10.
Vanilla and Cherry Ice Cream
chocolate sauce, marmalade, crumbled hazelnut biscotti
Caramelized Tropical Fruit Tart
rum, raspberry sorbet, coconut
Lenox Sugar Shack Maple Panna Cotta
granola, apple and more maple