Dinner Menu
Wednesday, December 6th, 2017
Smaller Plates
10.
Mousse of Idaho Trout
pickles, mustard, egg and toasts
Roasted Beets from Lee
candied carrots, mango, turmeric and Brazil nuts
Delicata Squash from Matty and Kira
coconut milk, jerk spices, sweet potato, scallions
Butternut Squash Soup
Mexican oregano, toasted pumpkin seeds, Serrano chili oil
Shiitakes in Broth
green beans, toasted garlic, kimchi, spinach, scallion pancake
Asian “Slaw” of Roots and Cabbages
soy nuts, sesame, ginger and miso vin
NEFF Pork Dumplings
“eel sauce”, carrots, napa cabbage
Fried New Crop Jasmine Rice
mushroom miso or pork and pineapple
Semolina toasts 3.
Larger Plates
18.
Pork or Chicken Ramen
sun noodles, nori, slow poached egg, scallion
Cricket Creek Veal Ragout
linguini and Parmesan
Northstar Lamb Meatball Grinder
po’boy bread, spiced yogurt marinara, crumble fries
Fried Chicken Grinder
hoisin mayonnaise, ginger and cucumber soy pickles
Seven Mate Shrimp
squid, short grain and green curry “risotto”, coconut, peanut and lime
Leg of Pennsylvania Duck Confit
sweet potato puree, Brussel sprouts, cider
Overnight Roasted NEFF Beef
broccoli, milk poached garlic “gravy”, black pepper, latke
Sweet
10.
Dark Chocolate Wontons
coconut cream, star anise, cinnamon, whipped cream
Banana Spring Rolls
peanut butter mousse, coffee syrup