Dinner Menu
Tuesday, February 2nd, 2016
Smaller Plates
12.
Beef Chili with Colfax Beans
cheddar and scallion, Fritos
Mousse of Idaho Trout
horseradish, cucumber, black pepper and rye
Fried Brussels Sprouts
kimchi peanut butter, bacon, more peanuts
Roasted Mighty Food Farm Beet Salad
orange, shallot, carrot, feta, pumpkin seeds
Pork Rillette
fig jam, mustards and pickles
Generic Romaine
goat cheese and black olive dressing, croutons
Cheesy Beef and Potato Tacos
almond romesco, slaw, bodega jalapeno
Butternut Squash and Taleggio Soup
green apple, crushed walnuts, walnut oil
Black Duck Farm Duck Egg
split pea, smoked pork loin, chives
Fried Schmaltzy Matzo Balls
peppered turkey gravy, kohlrabi, escarole
semolina toasts (3.)
Larger Plates
25.
Seared NEFF Flank Steak
caramelized onion jus, Delftree mushroom fricassee, Point Reyes blue cheese, arugula
Spiced Duck and Cherry Meatballs
pumpkin puree, braised collard greens, pickled cherries
Sautéed Arctic Char
pickled beets, horseradish, watercress, petite borscht, apple
Confit of Veal Breast
rice, carrots, gingered-maple soy, Szechuan peppercorn and scallions
Pasta
15./22.
Orecchiette, button mushroom and Madeira crema, peas from the freezer, fried onions
Semolina Dumplings, spicy Italian sausage and peppers, pepperoncini, crumbs
Linguini, beef Bolognese and Parmesan
Bucatini, saffron poached mussels, pancetta, crushed tomato, toast
Sweet
10.
Tart of Raspberry, Mango and Caramel
marzipan, white chocolate and meringue
Brown Sugar-Bacon Granola Bread Pudding
walnuts, almonds, whipped cream, banana and cinnamon stick anglaise