Dinner Menu

Tuesday, October 24th, 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, 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