Dinner Menu
Thursday, December 28th, 2017
Smaller Plates
12.
Dad’s Apple Salad, maple, peanuts, hazelnuts and currants
Butternut Squash Soup, pumpkin seeds, sage – brown butter
Young Arugula, roasted beets, oranges, pistachio, sherry, poppy, saffron and ginger
Croquettes of Chicken Wing Confit and Rice, hot sauce, carrot puree and blue cheese
Frisee and Winter Radish Salad, Montasio vinaigrette, paradise crumbs
Beef Tartare, Parmesan, bonito, caper, parsley and potato chips
Braised Daikon “Katsu”, Napa slaw, plum sauce, sesame
Charcuterie Selection, pickles, mustard and toast
Corned Duck Hash, slow poached egg, spiced honey
Semolina toasts 3.
Next
18.
Lamb Meatloaf, tahini braised chickpeas, sumac, eggplant, chilies and mint
Maitake and Shiitake Ramen, miso, sun noodles, daikon, scallion
Spaetzle and Cricket Creek Veal, sauerkraut, mustard, sour cream
Filet of Portobello Confit, “risotto” of seeds and grains, Grace Hill’s Wild Alpine
Large
24.
Breast of Long Island Duck
lentils, cherry braised cabbage, red wine, black pepper, frisee
Roasted Steelhead Trout
rye and horseradish stuffing, kohlrabi “chowder”, dill, lemon
Roasted Breast of Misty Knoll Chicken
rabe, polenta, bitter green, sundried tomato and olive tapenade
Overnight Roasted NEFF Beef
grilled Vidalia, broccoli, Yukons, Worcestershire, broccoli “marrow”
Sweet
10.
Vanilla Panna Cotta
mulled red wine, dried fruits and hazelnut crumb
Toasted Chocolate and Almond Bread Pudding
whipped cream, more chocolate