Dinner Menu
Wednesday, February 24th, 2016
Smaller Plates
12.
Pate and Rillette of Squab
pickles, walnut, mustard and toasts
Fried Brussels Sprouts
pork loin, Black Duck Farm duck egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
orange, coriander, feta, poppy and hazelnuts
Slow Roasted Carrots
blue cheese, celery and hot sauce
Whitefish and Smoked Steelhead Roe Toast
toasted dill brioche, crème fraiche, red onion
Butternut Squash Soup
coconut, mango, sherry and mint
Generic Romaine
creamy Parmesan and green olive, croutons
Beef Chili and Cheese Taco
almond romesco, chipotle pimento, lettuce
Cauliflower and Potato Soup
High Lawn cream, garlic and thyme
Mackerel Salad
winter vegetable “slaw”, horseradish, young greens
Bone Marrow and Red Wine Risotto
cornichons, shallot and parsley
semolina toasts (3.)
Larger Plates
25.
Sautéed Gulf Shrimp and Northeast Pork Belly
crispy grits, crumbled Berle farm corn bread, last season’s hot sauce, yam
Roasted Vermont Chicken Thigh
braised drum, broccoli, shallot, lemon, braised escarole, black truffle and parsley
Veal Breast Confit
carrot, Berry Patch joi choi, toasted rice, sesame, black garlic and soy
Swedish Meatballs
pomme puree, lingonberry jam, pickled cucumber, gravy
Pasta
15./22.
Parsley spaetzle, roasted mushrooms, spinach, sage, potato and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, pistachio and arugula pesto, pecorino, peas from the freezer
Sweet
10.
White Chocolate Cheesecake
passion fruit curd, pecan shortbread
Dark Chocolate Ice Cream
caramel-red wine braised figs, peanut and graham crumb
Apricot and Pistachio Carrot Cake
orange marmalade, whipped cream