Dinner Menu
Saturday, October 28th, 2017
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