Dinner Menu
Wednesday, March 9th, 2016
Smaller Plates
12.
Roasted Brussels Sprouts
bacon, Black Duck Farm duck egg, Berleberg
Roasted and Pickled Mighty Food Farm Beets
poppy vinaigrette, feta 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
Skate Wing Fritters
aioli, capers, horseradish-carrot, greens
Shaved Kohlrabi and Kale
creamy Parmesan and olive, potato, croutons
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 summers hot sauce and chicken croquettes
local greens with vinaigrette (8.)
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 Miller River bok choi, shiitakes
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
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