Dinner Menu
Saturday, November 4th, 2017
Smaller Plates
12.
Braised Turkey and Rice Croquettes
turkey gravy, juniper, currants and pumpkin seed oil
Rabbit, Cherry and Pistachio Terrine
braised cabbage, red wine pickled onions and toast
Roasted Woven Roots Beets
pomegranates, carrots, cilantro, 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
Generic Romaine
turnip, radish, blue cheese, pear, white wine vinegar
Duck Confit Fried Rice
cabbage, peas from the freezer, duck sauce, soy nuts
Semolina toasts 3.
Medium Plates
18.
Mustard Spaetzle, chicken confit, spinach, maitake and crimini mushrooms, egg
Fried Rhode Island Monk Fish, chickpeas, tahini, couscous and Jan’s turmeric
Linguini, NEFF beef Bolognese, Parmesan
Larger Plates
26.
Seared Spanish Mackerel
lentils, carrots, brined celery leaves, horseradish and shaved cabbage
North Star Lamb Stew
roasted mirepoix, pomme puree, red wine, buttermilk crema
NEFF Skirt Steak
roasted broccoli, arugula, red onion, smoked veal and royal trumpet jus
Slow Roasted Pork Shoulder
sage, mustard, spaghetti squash, frisee and maple
Sweet
10.
Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse
Hazelnut Brownie, vanilla ice cream, brown butter marshmallow, raisins