Dinner Menu
Thursday, December 8th, 2016
To Start
12.
Dad’s Apple Salad
maple, hazelnuts, peanuts, 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
Toast of Corned Beef Heart
pickled radish Russian and shaved cabbage
Kohlrabi Caesar
brined carrot tops, garlic crumbs, lentils and Parmesan
Roasted Beets and Carrots
pomegranate, orange, fresh cheese and sumac
Mousse of Steelhead Trout
pickles, toasts and mustard
Becket Duck Egg
Hosta Hill Kimchi, sweet potato, Brussels sprouts
Semolina toasts (3.)
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
Parsley and Whey Risotto
cremini and button mushrooms, Parmesan
To Continue
26.
Roasted Confit of Veal Breast
potato, caraway, mustard and cabbage
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
chocolate pumpkin seed butter, summer jam, coconut
Ricotta Fritters
apple, saffron, spiced currant, pistachio and honey