Dinner Menu

Friday, November 10th, 2017

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 Smaller Plates

12.

Generic Romaine

Mill River honey, sesame seeds, soy nuts

Braised Turkey and Rice Croquettes

turkey gravy, juniper, currants and greens

Roasted Woven Roots Beets

pomegranate, carrots, cilantro, yogurt and lime

Butternut and Chipotle Soup

coriander, pumpkin seeds and orange

Carpaccio of Royal Trumpet

mustard, lemon, fried capers, einkorn berries

Shaved Apple and Arugula

turnip, radish, blue cheese

Skirt Steak and Kimchi Fried Rice

peas from the freezer, cabbage, peanuts and garlic

Semolina toasts 3.                Greens w/vin 8.


Medium Plates

18.

Spaetzle, braised rabbit, white wine, mustard and tarragon

Garganelli, Braised NEFF beef, banana peppers, sour cream

Smoked Portobello, crimini gravy, broccoli and Grace Hill’s Wild Alpine

North Star Lamb Stew, red wine, mirepoix, crema, chives


Larger Plates

26.

Roasted Icelandic Cod

chopped clams, carrots, russet potatoes, parsley and cream

Pennsylvania Duck Breast

braised spinach, garam masala, lentils, shaved kohlrabi

Braised Cricket Creek Veal

tomato, fennel, polenta and arugula

Turkey Schnitzel

brown butter, capers, spaghetti squash, cranberry and walnuts


Sweet

10.

Butternut Cake, pumpkin seeds, maple, cream cheese mousse

Hazelnut Brownie, vanilla ice cream, brown butter marshmallow, raisins