Dinner Menu

Friday, November 3rd, 2017

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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