Dinner Menu
Saturday, March 5th, 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
Roasted Sweet Potato and Chorizo
sour cream, brined jalapeno, cabbage, queso fresco
Shaved Kohlrabi and Kale
creamy Parmesan and olive, potato, croutons
Slow Poached Mill River Farm Egg
petite stew of Vermont chicken, caramelized onions
Pheasant, Foie Gras and Cherry Terrine
pickled cherries, plum, mustard, toast
greens with vinaigrette (8.)
semolina toasts (3.)
Larger Plates
25.
Roasted Breast of Misty Knoll Chicken
butternut squash, salad of farro, walnuts and cranberry
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrots, ginger and Miller River bok choi
Pan Seared Cod
celeriac and shrimp bisque, lentils, kohlrabi, 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, spinach, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Bucatini, bone marrow “bolo”, pancetta, toasted pecorino crumb
Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
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