Dinner Menu
Tuesday, February 9th, 2016
Smaller Plates
12.
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
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 Cod Cheeks
white beans, saffron, tomato, kale and celeries
Confit of Veal Breast
rice, carrots, gingered-maple soy, Szechuan peppercorn and sesame
Pasta
15./22.
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
Sweet
10.
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