Dinner Menu
Friday, November 10th, 2017
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