Dinner Menu

Wednesday, November 8th, 2017

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Smaller Plates                                     

12.

Generic Romaine

Mill River honey, sesame seeds, soy, 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

Pork Carnita Tacos

almond romesco, pickled jalapeno slaw and 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, maitakes, soy nuts

Braised Woven Roots Spinach

High Lawn paneer, slow poached egg, garam masala, fried potatoes

Semolina toasts 3.


Medium Plates

18.

Spaetzle, braised rabbit, white wine, mustard and carrot

Garganelli, Braised NEFF beef, banana peppers, sour cream

Smoked Portobello, crimini gravy, broccoli and Grace Hill’s Wild Alpine

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


Larger Plates

26.

Sautéed Long Island Skate

lentils, carrots, brined celery leaves, horseradish and shaved cabbage

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