Dinner Menu
Monday, October 30th, 2017
Smaller Plates
12.
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
18.
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
26.
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
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Hazelnut Brownie, coffee ice cream, brown butter marshmallow, raisins