Dinner Menu
Sunday, September 25th, 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, Tahini and Grapes
bulgur wheat, poppy seeds, 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
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
Walnut Spaetzle, smoked pork, pickled cabbage, apples, mustard and sage
Pizzichi di Farro, summer squash, braised greens and Parmesan
Smoked Misty Knoll Chicken Drums
peach puree, jalapeno, cabbage
Pan Seared Trout
tomatoes, roma beans, quinoa, black olive and parsley puree
To Continue
26.
Confit of Maine Lamb Neck
lentils, rosemary, roasted onion and red wine pickled shallots
NEFF Beef Meatballs
marinara, parmesan and braised fennel
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