Dinner Menu
Monday, October 2nd, 2017
To Start
12.
Beets and Generic Young Arugula
pistachio and cider dressing
Peppered Trout Mousse or Liverwurst Pate
pickles, toasts and mustard
Chicken and Matzo Ball “Stew”
celery, carrot, parsley and garlic
Soup of Arugula and Broccoli
white beans, carrot top pesto
Romaine and Cherry Tomatoes
jalapeno, black beans, almond romesco, crushed tortillas and cilantro
Fried Maitakes from North Adams
peas from the freezer, smoked gouda
Rice and Chicken Wing Croquettes
Napa cabbage, cucumbers, Asian flavors
Semolina toasts 3.
Next
18.
Spaetzle, braised rabbit, mustard, white wine and cabbage
Garganelli, roasted pepper, pecorino, ricotta and lemon
Grilled Delftree Portobello Mushroom
mushroom stuffing, garlic, broccolini and feta
Po’Boys
15.
Fried Pickled Green Tomato, red tomato, dressed lettuces
Skate Wing Fritters, almost tartar sauce
Whipped Mozzarella, roasted peppers, olives, basil and arugula
Larger Plates
26.
Overnight Roasted Leg of Lamb
spaghetti squash, cauliflower and golden raisins
Pan Roasted Misty Knoll Chicken Breast
mushroom fricassee, farro, popped grains
Leg of Duck Confit
duck fat “refried” lentils, pear, frisee and carrots
Sweet
10.
Dark Chocolate Ice Cream, soil and sauce, peanut butter mousse, cookie +brittle
Animal Farm Buttermilk Donuts, maple-poached peaches, whipped cream