Dinner Menu

Saturday, January 21st, 2017

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To Start


 Dad’s Apple Salad

maple vinaigrette, hazelnuts, peanuts, sage oil and currants

 Woven Roots Carrots

ranch inspired yogurt, endive, black pepper, farro

Straight Up Not Local Frozen Corn Fritters

yam, chipotle, jicama, lime, pumpkin seeds

Generic Romaine

tarragon vinaigrette, grapefruit, grains of paradise and poppy seeds

Chicken Skin Tacos

almond romesco, refried beans, slaw, bodega jalapeno

NY State Farm Egg

corned beef hash, potato, mustard

Foie Gras and Cashew Pate

spiced raisins, bread pudding

To Continue


 Steelhead Trout Cake, caper, parsley, lentils and lettuces

Long Island Duck Leg Confit, Brussels sprouts, turnips, pumpkin jam

Spaetzle, poached egg, smoky pork and red pepper ragout

Semolina dumplings, braised Misty Knoll chicken, walnut pesto

Garganelli, beef Bolognese, Parmesan



 Roasted Rhode Island Monkfish

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

 Braised NEFF Beef

roasted broccoli, cheddar grits, maitake mushrooms

Spiced Lamb Meatballs

chickpea and tomato stew, orange, carrot, yogurt, fingerlings



Rice Krispie Treat

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

Greek Yogurt Panna Cotta

cherries, hazelnut crumble

Toasted Rum Raisin and Apple Muffin

vanilla ice cream, gingered red fruit jam, walnut