Dinner Menu
Thursday, October 26th, 2017
Smaller Plates
12.
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
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, 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
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Hazelnut Brownie, coffee ice cream, brown butter marshmallow and whipped cream