Dinner Menu

Thursday, October 26th, 2017

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 Smaller Plates


Kohlrabi and Arugula Salad

Parmesan dressing, cucumber, garlic crumbs, egg

Salad of Hudson Valley Pears

bacon, Maytag blue cheese, walnuts, spinach and celery

Braised Turkey and Rice Croquettes

gravy, black currants, red wine vinegar and juniper

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 Mackerel and Potato Salad

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

Squid Fried Rice

peas from the freezer, napa slaw, soy nuts, sesame

Semolina toasts 3.                Ham hock and split peas soup 12.

Medium Plates


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


Seared Idaho Trout

watercress, almond and onion puree, 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



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

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