Dinner Menu
Sunday, October 8th, 2017
To Start
12.
Bartlett Apples and Roasted Beets
frisee, pistachio and white balsamic
Trout Mousse
pickles, toasts and mustard
Jenn’s Head Lettuces from Lee
shaved Hudson Valley pear, blue cheese, Port vinaigrette, walnut crunch
Delicata Squash and Arugula
carrots and peppered apple “crema”
Generic Broccoli and Parmesan Salad
cucumbers, almond and crumbs
Bluefish Salad
curry, Vidalia onions, raisins and cucumber
Soft Poached Farm Egg
kale “tartare,” garlic, cream cheese, potato chips
Semolina toasts 3.
Next
18.
Orechiette, sunflower seed and bitter green pesto, ricotta, lemon crumbs
Linguini, beef Bolognese, “shaky” cheese
Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta
Larger Plates
26.
Grilled Swordfish
couscous, fennel frond pesto, orange, carrots, red peppers
Pan Seared Pollock
steamed mussels, potato veloute, zucchini and crumble fries
Chinese Spiced Pork Belly
roasted pear, mustard greens, umeboshi and scallions
NEFF Beef Brisket
lentils, cabbage, apple, horseradish, chive and sour cream
Buttermilk Fried Misty Knoll Chicken Thighs
braised collard greens, polenta, green tomato jam
Sweet
10.
“Lemon Square,” lemon curd, shortbread and whipped cream
Pumpkin Beignets and Ice Cream, cream cheese mousse, pumpkin seeds
Bittersweet Chocolate Pudding, banana, peanut, candied cherries