Dinner Menu
Thursday, March 3rd, 2016
Smaller Plates
12.
Fried Brussels Sprouts
bacon, Black Duck Farm duck egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
poppy vinaigrette, feta, young greens and apple
Slow Roasted Vermont Carrots
California blue cheese, Buffalo sauce, cress, celery
Whitefish Roe Toast
toasted dill brioche, crème fraiche, lemon
Cider Braised Pork Cheek
smoke, mustard and toast
NEFF Pork Belly
pickled broccoli, shallot and mustard greens
Shaved Kohlrabi and Romaine
creamy Parmesan and green olive, croutons
Pork Carnitas Tacos
almond romesco, slaw, bodega jalapeno
Fried Marinated Shiitakes
miso bone broth, slow poached egg, nori, soy
Pheasant, Foie Gras and Cherry Terrine
pickled cherries, plum, mustard, toast
semolina toasts (3.)
Larger Plates
25.
Roasted Misty Knoll Chicken Breast
butternut puree, farro, sage and cranberry butter, toasted walnuts
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrots, ginger and bok choi
Pan Seared Gloucester Red Fish
celeriac and shrimp bisque, lentil and kohlrabi hash, fine herbs
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Garlic spaetzle, roasted mushrooms, spinach, potato, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Bucatini, bone marrow “bolo”, pancetta, toasted pecorino crumb
Spaghetti, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Sweet
10.
Dark Chocolate Cake
raspberry, almond, graham and whipped cream
Apricot and Pistachio Carrot Cake
oranges, ginger, cream cheese frosting, passion fruit and apricot jam