Dinner Menu

Wednesday, November 1st, 2017

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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