Dinner Menu
Tuesday, October 24th, 2017
Smaller Plates
12.
Kohlrabi and Spinach Salad
almond dressing, garlic crumbs
Salad of Hudson Valley Pears
bacon, Maytag blue cheese, walnuts, greens and celery
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 creminis, mushroom stuffing, feta, jus
Linguini, buttered chicken and spaghetti squash, Parmesan
Leg of Duck Confit, oat and beet “risotto”, arugula, fig balsamic
Turkey, Cranberry and Walnut Meatballs, butternut and delicata squash, spinach
Larger Plates
26.
Chesapeake Bay Spanish Mackerel
pork and squid fried rice, peas from the freezer, napa slaw, soy nuts
Cricket Creek Veal Schnitzel
white bean and radish stew, black pepper, frisee, smoked veal belly
Moroccan Spiced Lamb Shank
carrots, chickpeas, couscous and smoked tomato
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad