Dinner Menu
Friday, March 11th, 2016
Smaller Plates
12.
Roasted Brussels Sprouts
bacon, Black Duck Farm duck egg, Berleberg
Chicken and King Trumpet Meatballs
slow poached egg, mustard greens, squash
Slow Roasted Vermont Carrots
California blue cheese, Buffalo sauce, cress, celery
Roasted Local Sweet Potato
chorizo, sour cream, jalapeno, cilantro, pepitas
Whitefish Roe
dill brioche, crème fraiche, red onion
Tuna and Pok Choi Tartare
cucumber, kimchi, sesame, scallion
Shaved Kohlrabi and Kale
creamy Parmesan and olive, potato, crumbs
Pate of Delftree Button Mushrooms
parsley, melted onion and garlic
Game Bird, Foie Gras and Cherry Terrine
pickled cherries, plum, mustard, toast
Roasted Pumpkin and Vermont Cheddar Soup
last summer’s hot sauce and chicken croquettes
semolina toasts (3.)
Larger Plates
25.
Sausage of North Star Lamb
lentils, red wine, mustard greens, shallots, milk poached garlic, tuna croquette
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrot, ginger and Mill River bok choi
Pan Seared Rhode Island Hake
celeriac and shrimp bisque, kohlrabi, celery, fine herbs
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Garlic spaetzle, Delftree crimini and button mushrooms, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Spaghetti, toasted onion bechamel, black pepper, Mighty Foods Farm spinach, crumbled French’s
Sweet
10.
Dark Chocolate Cake
raspberry, almond, graham, red wine and whipped cream
Apricot and Pistachio Carrot Cake
oranges, ginger, cream cheese frosting, passion fruit and apricot jam