Dinner Menu

Monday, October 23rd, 2017

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 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