Dinner Menu
Saturday, October 14th, 2017
Smaller Plates
12.
Grilled Bok Choy and Celery from Woven Roots
poached egg, scallion broth, sesame oil and shiitakes
Salted Radish Toast
butter, roasted and shaved radishes, marinated greens
Matty’s Delicata Squash
port and blue cheese dressing, lettuces, walnuts
Jenn’s Head Lettuces
cucumbers, almonds, Parmesan and croutons
Toast of Swordfish Salad
fennel, caper, arugula and lemon
Broccoli and Red Peppers from Lee
onion, bagna-cauda and pecorino
Duck Liver and Sweet Cherry Pate
red wine vinegar, mustard, pickled onions and toast
Red Table Salami Sandwich
black olive ciabatta, whipped motz, red pepper
Semolina toasts 3.
Medium Plates
18.
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
Larger Plates
26.
Chinese Spiced Pork Belly
roasted pear, napa cabbage, braised greens, umeboshi and scallion
Crispy Lamb Neck
couscous, chickpeas, carrot, harissa, oranges, cilantro, honey
Seared Duck Breast
roasted spaghetti squash, spinach and maitakes
Beer Battered Line Caught Pollock
fennel top emulsion, shaved cabbage, brined celery leaves, calamari, parsley
Sweet
10.
Pumpkin and Cream Cheese Mousse, pecan struesel
Bittersweet Chocolate Pudding, banana, peanut, candied cherries