Dinner Menu

Wednesday, October 25th, 2017

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Smaller Plates

12.

Kohlrabi and Arugula Salad

Parmesan dressing, cucumber, garlic crumbs

Salad of Hudson Valley Pears

bacon, Maytag blue cheese, walnuts, spinach and celery

Peppered Trout Mousse Toast

caper, radish, crumbled egg and pickled beets

Petite Mac n’ Cheese

ham, dandelion greens, maple gastrique

Apple and Beet Salad

mustard, honey, shaved cabbage, bulgur and farro

Peanut and Cola Chicken Liver Pate

pickles, mustards and toasts

Curried Mackeral and Potato Salad

raisins, red onion, Mill River ginger and turmeric, head lettuces

Pork and Squid Fried Rice

peas from the freezer, napa slaw, soy nuts

Semolina toasts 3.


Medium Plates

18.

Orecchiette, bitter green and sunflower pesto, Monterey Chevre

Grilled Portobello, braised creminis, broccoli raab, feta, jus

Mustard Spaetzle, braised rabbit and chicken, caraway, carrots, sour cream

Leg of Duck Confit, lentils, pancetta, arugula, fig balsamic


Larger Plates

26.

Seared Idaho Trout

watercress and onion veloute, roasted beets, Japanese turnips, horseradish

Cricket Creek Veal Schnitzel

white bean and radish stew, black pepper, frisee, smoked veal belly

Moroccan Spiced Lamb Shank

carrots, chickpeas, couscous, apricot, cilantro and smoked tomato

Pan Roasted Misty Knoll Chicken Breast

butternut and delicata squash, wilted spinach


Sweet

10.

Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse

Hazelnut Brownie, coffee ice cream, brown butter marshmallow and whipped cream