Dinner Menu
Tuesday, January 5th, 2016
Smaller Plates
12.
Pheasant and Foie Gras Tortellini
maitake, cipollini
Duck Prosciutto and Figs
smoked beet vinaigrette, spices, arugula
Duck Confit and Frisee
mustard, slow poached egg and crimini
Seared Berry Patch Bok Choi
kohlrabi, bonito, cinnamon caps, sesame, scallion
Lemon Chicken Terrine
pea shoots and shallots
Apple and Fried Brussels Sprouts
blue cheese, pumpkin seeds, almonds, buttermilk
Steelhead Mousse
horseradish, red onion, dill pickles, toast
Winter Squash and Orange Salad
kale, shallot, carrot, feta
Semolina toasts (3.)
Lettuces (8.)
Larger Plates
25.
Charred Venison and Parsnip
currant braised cabbage, red wine, spiced white chocolate (32.)
Pan Fried Rhode Island Skate and Monkfish Croquette
crab, lentils, preserved lemon, caper, celeriac puree
Red Wine Braised Short Rib of Painted Hills Beef
creamed spinach, way too many onions, marinated buttons
Seared Breast of Canadian Duck
carrots, endive, sour cherry, butternut
Pasta
15./22.
Linguini, mussels, pancetta, tomato, saffron and toast
Orecchiette, button mushroom and brandy crema, garlic, rosemary, walnuts
Semolina dumplings, braised Vermont chicken, roots, lemon and celery
Spaetzle, pork confit, sauerkraut, mustard and rye
Sweet
10.
Raspberry and Champagne
sorbet, coconut-lime granita
Caramelized Tropical Fruit Tart
rum, almond whip
Lenox Sugar Shack Maple Panna Cotta
granola, apple and more maple