Dinner Menu

Thursday, December 28^th, 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