Dinner Menu
Wednesday, November 1st, 2017
Smaller Plates
12.
Woven Roots Young Greens
white miso, sesame seeds, Mill River honey, orange and “crunchy noodles”
Salad of Hudson Valley Pears
turnip, radish, blue cheese and arugula
Slow Poached Egg and Maitakes
chicken, black beans, jalapeno vinegar, broth
White Bean and Parmesan Soup
toasted salami, spinach and parsley
Smoked Trout Belly Toast
caper and cream cheese schmear, mustard
Fritters of Mackerel, Potato and Curry
more mackerel, lettuces
Marinated Long Island Calamari
chickpeas, tahini, couscous and Jan’s turmeric
Rabbit, Cherry and Pistachio Terrine
braised cabbage, red wine pickled onions and toast
Semolina toasts 3.
Medium Plates
18.
Orecchiette, bitter green and sunflower pesto, High Lawn ricotta, Parmesan
Grilled Delftree Portobello, braised criminis, feta, spinach and radish
Mustard Spaetzle, braised rabbit, caraway, carrots, sour cream
Turkey, Walnut and Cranberry Meatballs, frisee, delicata and butternut squash
Crispy Chicken Drums, grits, hock braised greens and peppered honey
Larger Plates
26.
Seared Idaho Trout
almond puree, roasted beets, Japanese turnips, horseradish and watercress
Leg of Duck Confit
fried rice, cabbage, peas from the freezer, duck sauce
Overnight Roasted NEFF Beef
“stuffing” of arugula, red onion, smoked veal and royal trumpet jus
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Hazelnut Brownie, coffee ice cream, brown butter marshmallow, raisins