Dinner Menu
Friday, October 6th, 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 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