Dinner Menu
Wednesday, November 8th, 2017
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