Dinner Menu

Saturday, October 28th, 2017

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 Smaller Plates

12.

Woven Roots Young Greens

Parmesan dressing, cucumber, garlic crumbs, egg

Salad of Hudson Valley Pears

bacon, Maytag blue cheese, walnuts, arugula and celery

Braised Turkey and Rice Croquettes

black currants, red wine vinegar and juniper

Parmesan Soup

white beans, chopped spinach and parsley

Smoked Trout Belly Toast

caper and cream cheese schmear, mustard

Curried Mackerel and Potato Salad

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

Squid Fried Rice

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

Rabbit, Cherry and Pistachio Terrine

braised cabbage, red wine pickled onions and toast

Semolina toasts 3.


Medium Plates

18.

Orecchiette, bitter green and sunflower pesto, Monterey Chevre

Petite Rack of Lamb, braised cremini, whole grain mustard, frisee, jus

Mustard Spaetzle, braised rabbit, 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

Overnight Roasted NEFF Beef

king trumpet and potato hash, king trumpet mushrooms, smoked veal belly

Moroccan Spiced Lamb Shank

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

Misty Knoll Fried Chicken

grits, ham hock braised collard greens, black pepper and honey gastrique


Sweet

10.

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

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