Dinner Menu
Wednesday, September 28th, 2016
To Start
12.
Hudson Valley Pears
arugula, hazelnuts, Port and black currant vinaigrette
Idaho Trout and Black Pepper Mousse
pickles, mustard, tobiko and toast
Woven Roots’ Leaf Lettuce
grapes, tahini vinaigrette, bulgur, grains of paradise
White Bean and Roasted Garlic Toast
roasted red peppers, pickled rabe, cherry tomatoes
Petite “Po’Boy” of Fried Skate Fritters
pickled garlic tartar sauce and slaw
Peanut Butter, Kim Chi and Chicken “Fried” Rice
ginger, lime, cilantro and purple daikon
Slow Poached Farm Egg
farro, leeks, button mushrooms and garlic whey
Black Bean and Last of the Year’s Corn Soup
cotija, peppers, sour cream and tortilla
Semolina toasts (3.)
Next
18.
Chicken Fried Maitake Mushrooms
leek “creamed” peas, royal trumpet mushrooms
Linguini, garlic, clams, white wine, butter, parsley, lemon pepper crumbs
Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan
Roasted Vermont Chicken Thigh
lentils, leeks, turnips and mustard
To Continue
26.
Pan Roasted Washington State Steelhead Trout
beets, pears, celeriac, Greek yogurt, horseradish, quinoa and chives
NEFF Beef Meatballs
marinara, polenta, braised fennel, red peppers, arugula and Parmesan
Sweet
10.
Peanut Butter “Whoopie” Pie
vanilla ice cream, peanut butter mousse, chocolate sauce and banana
Chamomile Panna Cotta and Poached Peaches
toasted milk crumb, strawberry puree
Maple Milk Rice Pudding
poached apples, walnut–raisin granola