Dinner Menu

Tuesday, February 9th, 2016

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 Smaller Plates


Mousse of Idaho Trout

horseradish, cucumber, black pepper and toasts

Fried Brussels Sprouts

kimchi peanut butter, rice, more peanuts

Roasted Mighty Food Farm Carrot Salad

orange, shallot, 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, cabbage, bodega jalapeno

Bone Marrow Miso

black garlic tahini, nori, shiitakes, slow poached egg

Black Duck Farm Duck Egg

split pea, smoked pork loin, chives

Sweet Potato Fritters

brown sugar, yogurt, sage, walnuts, brown butter

 semolina toasts (3.)

Larger Plates


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 Cod Cheeks

white beans, saffron, tomato, kale and celeries

Confit of Veal Breast

rice, carrots, gingered-maple soy, Szechuan peppercorn and sesame



Orecchiette, spicy Italian sausage, pepperoncini, peas and pea shoots

Semolina Dumplings, braised Vermont chicken, potato, green olive pistoú

Penne, roasted tomato, Lee farms ricotta, Parmesan

Campanelle, butternut squash mac ‘n cheese, maple crumbs



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