Dinner Menu
Thursday, October 19th, 2017
Smaller Plates
12.
Fried Calamari Tacos
shaved cabbage and carrot, sweet chili mayo, cilantro, lettuces
Matty’s Delicata Squash
port and blue cheese dressing, spinach, walnuts
Sunnyside Up Farm Egg
pork belly fried rice, sesame, scallion and shiitake
Soup of Lentils and Pancetta
button mushrooms, red wine, croutons and thyme
Jenn’s Head Lettuces
cucumbers, almonds, Parmesan
Soup of Late Season Sweet Peppers
anchovy oil, pecorino and white beans
Petite Mac and Cheese
bitter greens, ham, Vermont cheddar, maple vinegar
Pollock and Fennel Croquettes
kohlrabi, pickled celery, caper and frisee
Semolina toasts 3. Cricket Creek veal tartare 12.
Medium Plates
18.
Orecchiette, carrot top pesto, ricotta and crumbs
Grilled Portobella, creminis, stuffing, frisee, feta
Linguini, beef Bolognese, shaky cheese
Spaetzle, chicken, maitake, sage, mustard and spinach
Larger Plates
26.
Seared Pennsylvania Duck Breast
farro + spaghetti squash, arugula, parsley and lemon
Turkey Meatballs
cranberry, walnut, oats, beets, watercress, pears and horseradish
Buttermilk Fried Skate Wing
curry aioli, harissa, chickpeas, couscous and carrots
Overnight Roast NEFF Beef
creamed kale, crumble fries, onion variations
Sweet
10.
Pumpkin and Cream Cheese Mousse, cranberry streusel
Bittersweet Chocolate Pudding “Sundae”, banana, peanuts, chocolate sauce