Dinner Menu
Tuesday, February 16th, 2016
Smaller Plates
12.
Delftree Button Mushroom Pate
smoked mustard seed, toasts
Fried Brussels Sprouts
kimchi peanut butter, rice, more peanuts
Roasted and Pickled Mighty Food Farm Beets
apple, celeriac, blue cheese and frisee
Red Wine and Bone Marrow Risotto
cornichons and tomato vinaigrette
Warm Carrot, Mango and Cashew Soup
ginger, thai basil, green mango
Katama Bay Oysters
lemon and cholula
Generic Romaine
Parmesan dressing, olive tapenade
Shrimp and Lobster Salad Tacos
black bean, jalapeno, cilantro, avocado and romaine
Black Duck Farm Duck Egg
split pea, smoked pork loin, chives, more peas
Cauliflower and Potato Soup
lemon, High Lawn cream, garlic and thyme
Fried Shiitakes Salad
cucumber, bonito, kohlrabi, sesame
semolina toasts (3.)
Larger Plates
25.
Sautéed Rhode Island Skate Wing
white beans, saffron, tomato, kale, leeks and celery
Roasted Breast of Vermont Chicken
Lisa’s winter spinach, lentils, truffle butter and potato gratin
Braised Veal Cheeks
cherry, polenta, carrots and endive
Braised Painted Hills Beef Shortrib
pomme fondue, arugula, mushroom
Pasta
15./22.
Semolina dumplings, spicy Italian sausage, pepperoncini, peas and greens
Penne, roasted tomato, Lee farms ricotta, Parmesan
Sweet
10.
White Chocolate Cheesecake
passion fruit curd, pecan shortbread
Dark Chocolate Ice Cream
caramel and red wine braised figs, walnut “dirt”
Cherry and Macadamia Carrot Cake
cream cheese mousse, marmalade