Dinner Menu

Friday, October 6th, 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 and Port wine vinaigrette, walnuts

Delicata Squash and Sage

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

Generic Romaine

Parmesan, almond and garlic crumbs

Bluefish Salad

curry, Vidalia onions, raisins and cucumber

Soft Poached Farm Egg

chicken, white beans, oyster mushrooms, mustard greens, thyme and parsley

Liverwurst Toast

pickled green tomato, whole grain mustard and sliced onions

 Semolina toasts 3.                Greens with vinaigrette 8.


Next

18.

Spaetzle, braised rabbit, mustard, white wine and cabbage

 Pizzichi di Farro, radish top, arugula and sunflower seed pesto, ricotta, lemon crumbs

 Grilled Delftree Portobello Mushroom

mushroom stuffing, garlic, broccoli and feta


Larger Plates

26.

Seared Butcher’s Steak

fried garlic emulsion, roasted romanesco, arugula, maitakes, onions

Grilled Swordfish

couscous, fennel frond pesto, orange, carrots, red peppers and Calabrian chilies

Beer Battered Pollock

steamed mussels, potato veloute, zucchini and crumble fries

Pan Roasted Misty Knoll Chicken Breast

spaghetti squash, mushroom fricassee, quinoa, 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