Dinner Menu
Saturday, January 9th, 2016
Smaller Plates
12.
Chicken Liver and Port Pate
pickled green strawberry, fig jam and toast
Pheasant and Foie Gras Tortellini
maitake, cipollini
Duck Confit and Frisee
mustard, slow poached egg and crimini
Seared Berry Patch Bok Choi and Radish
cucumber, bonito, cinnamon caps, sesame
Roasted Beet and Sour Cream Borscht
walnuts, celery, pear, pomegranate molasses
BBQ Venison Tacos
slaw, almond romesco and bodega jalapeno
Apple and Fried Brussels Sprouts
blue cheese, almonds, buttermilk, endive
Steelhead Mousse
horseradish, smoked beet, pickled fennel, 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 arugula
Pasta
15./22.
Linguini, mussels, pancetta, tomato, saffron and toast
Orecchiette, button mushroom and Madeira crema, fried onions, peas
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