Dinner Menu

Sunday, November 5th, 2017

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Smaller Plates

12.

Generic Romaine

Mill River honey, sesame seeds, soy, cucumbers, crushed peanuts

Braised Turkey and Rice Croquettes

turkey gravy, juniper, currants and pumpkin seed oil

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

Shaved Pear and Arugula

turnip, radish, blue cheese

Duck Confit Fried Rice

cabbage, peas from the freezer, duck sauce, soy nuts

Semolina toasts 3.

Medium Plates

18.

Garganelli, bitter green and sunflower seed pesto, High Lawn ricotta

Fried Rhode Island Monk Fish, chickpeas, tahini, couscous, orange and Jan’s turmeric

Linguini, NEFF beef Bolognese, Parmesan

Turkey, Cranberry and Walnut “Meatloaf”, butternut and delicata squash, chives

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