Dinner Menu
Tuesday, October 3rd, 2017
To Start
12.
Barlett Apples and Roasted Beets
frisee, pistachio and cider dressing
Peppered Trout Mousse or Liverwurst Pate
pickles, toasts and mustard
Chicken and Matzo Ball “Stew”
celery, carrot, parsley and garlic
Soup of Arugula and Broccoli
white beans, carrot top pesto
Romaine and Cherry Tomatoes
jalapeno, black beans, almond romesco, crushed tortillas and cilantro
Fried Maitakes from North Adams
peas from the freezer, smoked gouda, pickled onions
Rice and Chicken Wing Croquettes
Napa cabbage, cucumbers, Asian flavors
Petite Grinder of the last of the Tomatoes
whipped mozzarella, olives, peppers, basil and arugula
Skate Wing Fitters
almost tartar sauce, pickled green tomatoes and lettuces
Semolina toasts 3.
Next
18.
Spaetzle, braised rabbit, mustard, white wine and cabbage
Garganelli, roasted peppers, pecorino, ricotta and lemon
Grilled Delftree Portobello Mushroom
mushroom stuffing, garlic, broccoli and feta
Larger Plates
26.
Overnight Roasted Leg of Lamb
spaghetti squash, roasted peppers, cauliflower and golden raisins
Sautéed Pollock
steamed mussels, potato veloute, pickled zucchini
Pan Roasted Misty Knoll Chicken Breast
mushroom fricassee, farro, popped grains
Leg of Duck Confit
duck fat “refried” lentils, pear, frisee and carrots
Sweet
10.
Dark Chocolate Ice Cream, soil and sauce, peanut butter, cookie +brittle
Animal Farm Buttermilk Donuts, maple-poached peaches, whipped cream