Dinner Menu

Thursday, October 5th, 2017

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To Start

12.

Bartlett Apples and Roasted Beets

frisee, pistachio and cider dressing

Peppered Trout Mousse

pickles, toasts and mustard

Jenn’s Head Lettuces

shaved Hudson Valley pear, blue cheese, walnuts and Port wine vinaigrette

Delicata Squash and Sage

brown sugar, carrots, bitter greens, High Lawn cream, black pepper

Romaine and 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, peanuts, cucumbers, Asian flavors

Petite Grinder of the last of the Tomatoes

whipped mozzarella, olives, peppers, basil and arugula

Liverwurst Toast

pickled green tomato, whole grain mustard and sliced onions

 Semolina toasts 3.    Greens with vinaigrette 8.    Broccoli and arugula soup 12.


Next

18.

Spaetzle, braised rabbit, mustard, white wine and cabbage

 Pizzichi di Farro, cherry tomatoes, pecorino, white beans and ricotta

 Grilled Delftree Portobello Mushroom

mushroom stuffing, garlic, broccoli and feta


Larger Plates

26.

Overnight Roasted Leg of Lamb

couscous, roasted peppers, cauliflower, raisins, cilantro

Sautéed Pollock

steamed mussels, potato veloute and zucchini

Pan Roasted Misty Knoll Chicken Breast

spaghetti squash, mushroom fricassee, farro, popped grains

NEFF Beef Brisket

lentils, cabbage and onions, apples, horseradish, chive and sour cream


Sweet

10.

“Lemon Square,” lemon curd, shortbread crust and whipped cream

Pumpkin Beignets and Ice Cream, cream cheese mousse, chocolate and pumpkin seeds