Dinner Menu

Friday, January 20th, 2017

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To Start


 Dad’s Apple Salad

maple vinaigrette, hazelnuts, peanuts, sage oil and currants

 Orange Braised Woven Roots Carrots

endive, quinoa, ginger, pumpkin seeds

A Toast of Artichoke and Spinach

garlic, mostly Parmesan and more spinach

Generic Romaine

ranch inspired yogurt dressing, fresh croutons

Chicken Skin Tacos

almond romesco, refried beans, slaw, bodega jalapeno

Becket Duck Egg

corned beef hash, potato, mustard

Smoked Salmon “Spread”

toasted bagel, red onion, lemon and capers

To Continue


 Steelhead Trout Cake

tartar sauce, lentils and lettuces

Long Island Duck Leg Confit

Brussels sprouts, turnips, pumpkin jam

Spaetzle, slow poached egg, smoky pork and red pepper ragout

Semolina dumplings, braised Misty Knoll chicken, walnut pesto

Linguini, beef Bolognese, ‘shaky’ cheese



 Roasted Rhode Island Monkfish

celery root and lobster “bisque,” white bean, spinach and sherry

 Braised NEFF Beef

roasted broccoli, fingerling potatoes, Delftree Mushrooms

Fried Chicken Thighs

grits, collards, black eyed peas and yams



Rice Krispie Treat

banana, peanut butter mousse, chocolate sauce, dulce de leche and sprinkles

Greek Yogurt Panna Cotta

cherries, hazelnut crumble

Toasted Rum Raisin Muffin

vanilla ice cream, gingered red fruit jam, walnut