Dinner Menu
Thursday, November 9th, 2017
Smaller Plates
12.
Generic Romaine
Mill River honey, sesame seeds, soy, soy nuts
Braised Turkey and Rice Croquettes
turkey gravy, juniper, currants and greens
Roasted Woven Roots Beets
pomegranates, carrots, cilantro, yogurt and lime
Butternut and Chipotle Soup
coriander, pumpkin seeds and orange
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
Skirt Steak Fried Rice
cabbage, peas from the freezer, peanuts
Semolina toasts 3. Greens w/vin 8.
Medium Plates
18.
Spaetzle, braised rabbit, white wine, mustard and tarragon
Garganelli, Braised NEFF beef, banana peppers, sour cream
Smoked Portobello, crimini gravy, broccoli and Grace Hill’s Wild Alpine
North Star Lamb Stew, red wine, mirepoix, crema, chives
Buttermilk Fried Skate Wing, dill, red onion, celery, pickled radish and lettuces
Larger Plates
26.
Roasted Rhode Island Hake
chopped clams, carrots, russet potatoes, parsley and cream
Pennsylvania Duck Breast
braised spinach, garam masala, lentils, shaved kohlrabi
Sweet
10.
Butternut Cake, pumpkin seeds, maple, cream cheese mousse
Hazelnut Brownie, vanilla ice cream, brown butter marshmallow, raisins