Dinner Menu
Sunday, January 1st, 2017
New Year’s Day 2017
2 courses 36. 3 courses 45.
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Dad’s Apple Salad
Mutsu, hazelnut, peanut, currant, sage and maple
Brined Carrot Top “Caesar”
generic romaine and awesome local greens, parmesan
Leek and Lobster Terrine
chervil, smoked trout roe, crème fraiche
Australian Lamb Tartare
chilies, cumin, cilantro, yogurt, preserved lime, chickpea
Fennel, Pomegranate and Beets
pistachio and couscous
Chestnut, Celery and Pear Soup
pheasant croutons, more pear, madeira
Warm Spinach and Camembert “Dip”
toasts, port and cranberry chutney
Seared Foie Gras
foie gras bread pudding, ginger, spiced grapes and cognac
Rhode Island Skate Cake
lentils, celery root and greens
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Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Galantine of Vermont Chicken
white bean, quinoa, lemon and artichoke
Linguini and clams, pancetta, butter and crumbs
Salt and Pepper Cured Filet of NY Strip
chanterelle puree, watercress, Vidalia and Yukon dressing
Scallops and Saffron
parsnip, vanilla, endive, spinach and grapefruit
Broccoli and Black Truffle Risotto, mascarpone, cured yolk
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Frozen Mango “Lassi”
lime granita, coconut, strawberry, more mango and Thai basil
Ricotta and Poppy Seed “Tart”
red wine, cherries, orange and cornmeal
Caramel Poached Pears and Chocolate Spice Cake
graham, ginger, raisin and rum