Dinner Menu
Friday, February 5th, 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, chicory, 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
Bone Marrow Miso
black garlic tahini, nori, shiitakes, slow poached egg
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, petite borscht, apple, frisee
Confit of Veal Breast
rice, carrots, gingered-maple soy, Szechuan peppercorn and sesame
Pasta
15./22.
Orecchiette, butternut squash mac and cheese, maple crumbs
Semolina Dumplings, spicy Italian sausage and peppers, pepperoncini, peas
Bucatini, beef Bolognese and Parmesan
Sweet
10.
Tart of Raspberry, Mango and Caramel
marzipan. grains of paradise and meringue
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