Dinner Menu
Monday, October 16th, 2017
Smaller Plates
12.
Grilled Bok Choy and Celery from Woven Roots
poached egg, scallion broth, sesame oil and shiitakes
Smoked Steelhead Trout
radish mousse, upland cress, black pepper and chives
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
Soup of Late Season Sweet Peppers
whey, toasted salami and croutons
Petite Mac and Cheese
bitter greens, ham and Vermont cheddar
Croquettes of Chicken Wing Confit and Rice
spicy mango, carrots and cilantro
Semolina toasts 3.
Medium Plates
18.
Orecchiette, carrot top pesto, ricotta and lemon crumbs
Linguini, beef Bolognese, shaky cheese
Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, crimini and feta
Turkey Meatballs, cranberry, walnut, oats, beets, watercress and horseradish
Larger Plates
26.
NEFF Pork “Cutlet”
buttons, pancetta, white beans, farro, parsley and lemon
Chinese Spiced Pork Belly
roasted pear, napa cabbage, braised greens, umeboshi and scallion
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, peanuts, chocolate sauce