Dinner Menu

Wednesday, February 10th, 2016

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Smaller Plates


Mousse of Steelhead Trout

horseradish, cucumber, black pepper and toasts

Fried Brussels Sprouts

kimchi peanut butter, rice, more peanuts

Roasted Mighty Food Farm Beet Salad

orange, shallot, feta, pumpkin seeds, carrots

Pork Rillette

fig jam, mustards and pickles

 Generic Romaine

goat cheese and black olive dressing, croutons


 Cheesy Beef and Potato Tacos

almond romesco, cabbage, bodega jalapeno

Black Duck Farm Duck Egg

split pea, smoked pork loin, chives

Sweet Potato Fritters

brown sugar, yogurt, sage, walnuts, brown butter

Fried Sweetbreads

slow poached egg, potato, mustard, onion

Veal Confit Eggrolls

cabbage, ginger, maple-soy

 semolina toasts (3.)

Larger Plates


Seared NEFF Flank Steak

caramelized onion jus, Delftree mushroom fricassee, Gruyere and pomme fondue, arugula

 Spiced Duck and Cherry Meatballs

pumpkin puree, braised collard greens, pickled cherries

Sautéed Cod Cheeks

white beans, saffron, tomato, kale and celeries

Schnitzel of NEFF Pork

currant braised cabbage, kohlrabi, apple, smoked mustard seed



Orecchiette, spicy Italian sausage, pepperoncini, peas and pea shoots

Semolina Dumplings, braised Vermont chicken, potato, green olive pistoú

Penne, roasted tomato, Lee farms ricotta, Parmesan

Campanelle, butternut squash mac ‘n cheese, maple crumbs



Brown Sugar-Bacon Granola Bread Pudding

walnuts, almonds, whipped cream, banana and cinnamon stick anglaise

White Chocolate Cheesecake

orange marmalade, dark chocolate sauce, pecan shortbread