Dinner Menu
Thursday, October 5th, 2017
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