Dinner Menu
Monday, October 23rd, 2017
Smaller Plates
12.
Kohlrabi and Spinach Salad
almond dressing, garlic crumbs
Salad of Hudson Valley Pears
bacon, Maytag blue cheese, walnuts, frisee and celery
Chicken and Spaghetti Squash Soup
thyme, croutons and garlic
Smoked Trout Toast
caper, radish, crumbled egg and chive
Lentil, Pancetta and Red Wine Stew
dijon, rosemary, crumble fries
Petite Mac n’ Cheese
ham, dandelion greens, maple gastrique
Apple and Beet Salad
horseradish, watercress, farro, sour cream
Peanut and Cola Chicken Liver Pate
pickles, mustards and toasts
Semolina toasts 3.
Medium Plates
18.
Orecchiette, bitter green and sunflower pesto, Monterey Chevre
Grilled Portobello, braised criminis, mushroom stuffing, feta, jus
Linguini, beef Bolognese, Parmesan
Leg of Duck Confit, oat and beet “risotto”, arugula, fig balsamic
Larger Plates
26.
Chesapeake Bay Spanish Mackerel
pork and squid fried rice, peas from the freezer, napa slaw, soy nuts
Vermont Turkey, Cranberry and Walnut Meatballs
butternut and delicata squash, spinach
Moroccan Spiced Lamb Shank
carrots, chickpeas, couscous and smoked tomato
Overnight Roast NEFF Beef
creamed kale, onion variations
Sweet
10.
Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream
Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad