Dinner Menu
Sunday, October 15th, 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
Matty’s Delicata Squash
port and blue cheese dressing, arugula, walnuts
Jenn’s Spinach
cucumbers, almonds, Parmesan
Broccoli and Red Peppers from Lee
onion, quinoa, bagna-cauda and pecorino
Duck Liver, Brazil Nut and Sweet Cherry Pate
red wine vinegar, mustard and toast
Soup of Late Season Sweet Peppers
whey, toasted salami, ricotta and croutons
Semolina toasts 3.
Medium Plates
18.
Spaetzle, chicken confit, brown butter, mushrooms and sage
Linguini, beef Bolognese, shaky cheese
Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta
Crispy Lamb Neck, couscous, chickpeas, carrot, harissa, oranges, cilantro, honey
Larger Plates
26.
Chinese Spiced Pork Belly
roasted pear, napa cabbage, braised greens, umeboshi and scallion
Long Island Duck Confit
spaghetti squash, spinach, sage and maitake
Beer Battered Line Caught Pollock
fennel top emulsion, shaved cabbage, brined celery leaves, calamari, parsley
Sweet
10.
Pumpkin and Cream Cheese Mousse, cranberry streusel
Bittersweet Chocolate Pudding “Sundae”, banana, peanut, candied cherries