Dinner Menu
Friday, November 3rd, 2017
Smaller Plates
12.
Woven Roots Young Greens
white miso, sesame seeds, Mill River honey, orange and “crunchy noodles”
Rabbit, Cherry and Pistachio Terrine
braised cabbage, red wine pickled onions and toast
Spiced Braised Lamb Shank
carrots, raisins, yogurt and lime
Watercress and Pear Soup
coriander, pear, onion and chili chutney
Fried Potato Tacos
queso, black beans, Napa cabbage, taco sauce, scallions
Trout and Cream Cheese Mousse
pickles, mustard and toasts
Slow Poached Egg
Delftree maitakes, spinach, chicken and broth
Salad of Hudson Valley Pears
turnip, radish, blue cheese, greens, white wine vinegar
Semolina toasts 3.
Medium Plates
18.
Garganelli, bitter green and sunflower pesto, High Lawn ricotta, crumbs
Fried Rhode Island Monk Fish, chickpeas, tahini, couscous and Jan’s turmeric
Linguini, NEFF beef bolognese, Parmesan
Turkey, Walnut and Cranberry Gallantine, delicata and butternut squash
Crispy Chicken Drums, grits, hock braised greens and peppered honey
Larger Plates
26.
Seared Spanish Mackerel
lentils, carrots, brined celery leaves, horseradish and shaved cabbage
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
Slow Roasted Pork Shoulder
sage, mustard, spaghetti squash, cremini mushrooms
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Hazelnut Brownie, coffee ice cream, brown butter marshmallow, raisins