Dinner Menu
Sunday, November 5th, 2017
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