Dinner Menu

Monday, October 30th, 2017

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 Smaller Plates


Woven Roots Young Greens

Parmesan dressing, garlic crumbs, egg

Salad of Hudson Valley Pears

turnip, radish, blue cheese and arugula

Braised Turkey and Rice Croquettes

black currants, red wine vinegar and juniper

White Bean and Parmesan Soup

toasted salami, spinach and parsley

Smoked Trout Belly Toast

caper and cream cheese schmear, mustard

Fritters of Mackerel, Potato and Curry

more mackerel, lettuces

Fried Long Island Calamari

chickpeas, tahini, couscous and Jan’s tumeric

Rabbit, Cherry and Pistachio Terrine

braised cabbage, red wine pickled onions and toast

Semolina toasts 3.

Medium Plates


Orecchiette, bitter green and sunflower pesto, High Lawn ricotta, Parmesan

Grilled Delftree Portobello, braised criminis, feta, spinach and radis

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

Turkey, Walnut and Cranberry Meatballs, butternut, delicata squash

Larger Plates


Seared Idaho Trout

almond puree, roasted beets, Japanese turnips, horseradish and watercress

Leg of Duck Confit

fried rice, cabbage, peas from the freezer, 5 spice and more confit

Overnight Roasted NEFF Beef

“stuffing” of arugula, red onion, smoked veal and royal trumpet jus

Misty Knoll Fried Chicken Thighs

grits, hock braised greens, black pepper and honey gastrique



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

Hazelnut Brownie, coffee ice cream, brown butter marshmallow, raisins