Dinner Menu
Saturday, September 24th, 2016
To Start
12.
Hudson Valley Pears
arugula, hazelnuts, Port and black currant vinaigrette
Idaho Trout and Black Pepper Mousse
pickles, mustard, horseradish and toast
Strawberries and Grapes
bulgur wheat, tahini, poppy seeds, grains of paradise
White Bean and Roasted Garlic Toast
roasted red peppers, pickled rabe, pine nuts, cherry tomatoes
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, peanuts and sesame
Slow Poached Farm Egg
petite stew of farro, leeks, button mushrooms and garlic
Black Bean and Beef Chili
cotija quesadilla, almond romesco, cilantro, sour cream
Semolina toasts (3.)
Next
18.
Chicken Fried Maitake Mushrooms
leek “creamed” peas, royal trumpet mushrooms
Smoked Misty Knoll Chicken Drums
peach puree, jalapeno slaw
Linguini, clams, white wine, parsley, lemon pepper crumb
Pizzicci di Farro, summer squash, braised greens and Parmesan
To Continue
26.
Confit of Maine Lamb Neck
lentils, rosemary, roasted onion and red wine pickled shallots
NEFF Pork Loin
pickled cabbage, apples, mustard, sage, walnut spaetzle
Pan Seared Skate Wing
fingerlings, cherry tomatoes, roma beans, black olive and parsley puree
Sweet
10.
Peanut Butter “Whoopie” Pie
vanilla ice cream, peanut butter mousse, chocolate sauce and banana
Greek Yogurt Panna Cotta and Poached Peaches
toasted milk crumb
Maple Milk Rice Pudding
poached apples, walnut–raisin granola