Dinner Menu
Thursday, February 18th, 2016
Smaller Plates
12.
Delftree Button Mushroom Pate
pickles, mustard and toasts
Fried Brussels Sprouts
smoked pork loin, Black Duck Farm egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
orange, coriander, feta and pumpkin seeds
Red Wine and Bone Marrow Risotto
cornichons and tomato vinaigrette
Slow Roasted Carrots
ginger, thai basil, green mango, cashews
Fried Katama Bay Oysters
buttermilk, black pepper and frisee
Generic Romaine
Parmesan dressing, olive tapenade
Beef Chili and Cheese Taco
almond romesco, chipotle pimento, lettuce
Golden Whitefish and Smoked Roe Toast
dill brioche, red onion, crème fraiche and lemon
Cauliflower and Potato Soup
lemon, High Lawn cream, garlic and thyme
Fried Shiitakes Salad
cucumber, bonito, kohlrabi, sesame
Pheasant and Cabbage Spring Rolls
carrot, scallion and soy-maple
semolina toasts (3.)
Larger Plates
25.
Sautéed Rhode Island Skate Wing
white beans, saffron, tomato, kale, leeks and celery
Pork Loin Schnitzel
sauerkraut, apple sauce, mustard and kohlrabi salad
Braised Veal Cheeks
cherry, polenta, carrots and endive
Braised Painted Hills Beef Short Rib
pomme fondue, arugula, mushroom
Pasta
15./22.
Orecchiette, spicy Italian sausage, pepperoncini and peas
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, pancetta, walnut and spinach pesto, butternut squash, balsamic, crumbs
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