Dinner Menu
Thursday, October 12th, 2017
Smaller Plates
12.
Bartlett Apples and Roasted Beets
frisee, horseradish, sour cream and chive
Salted Radish Toast
radish butter, roasted and shaved radish, marinated radish tops
Matty’s Delicata Squash
port and blue cheese dressing, lettuces, walnut
Jenn’s Head Lettuces
cucumbers, almond, Parmesan and croutons
Toast of Swordfish Salad
fennel, caper, arugula and lemon
Smoked Tomato Soup
grilled cheese, tomato and lemon crumbs
Soft Poached Farm Egg
kale “tartare,” garlic – cream cheese, crumble fries
Semolina toasts 3.
Medium Plates
18.
Red Table Salami Sandwich, black olive ciabatta, whipped motz, red pepper tomato soup
Spaetzle, chicken confit, brown butter, mushrooms and sage
Linguini, broccoli “marrow” and onion alfredo, peas from the freezer, Parmesan
Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta
Whitefish Cake, mussels and potato chowder, lentils and radish
Crispy Chicken Drums, polenta, collards and green tomato jam
Larger Plates
26.
Chinese Spiced Pork Belly
roasted pear, napa cabbage, mustard greens, umeboshi and scallion
Crispy Lamb Neck
couscous, chickpeas, harissa, purple cauliflower, oranges, cilantro, honey
Duck Confit
roasted spaghetti squash, spinach and maitakes
Sweet
10.
Pumpkin and Cream Cheese Mousse, pecan struesel
Bittersweet Chocolate Pudding, banana, peanut, candied cherries