Dinner Menu
Tuesday, January 3rd, 2017
To Start
12.
Dad’s Apple Salad
maple, hazelnuts, peanuts, currants and sage
Becket Duck Egg
veal and bonito fried rice
Chilled Hokkaido Scallop
leek, lobster and crème fraiche “salad”, smoked roe
Brined Carrot Top Caesar
generic romaine and awesome local greens, Parmesan
Chestnut and Pear Soup
celery and pheasant croutons
Roasted Beets and Pomegranate
couscous, pistachio -chevre and white balsamic
Kale, Bone Broth and Barley Stew
fried garlic oil, fresh croutons and tomato
Broccoli, Mascarpone and Black Truffle Risotto
cured yolk
Semolina toasts (3.)
Next
18.
Linguini and Manila clams, pancetta, chili flake and crumb
Penne, roasted tomato, EVOO, Parmesan and Lee farms ricotta
Rhode Island Skate Cake
celery root, lentils and greens
To Continue
26.
Galatine of Vermont Chicken
white beans, artichoke, quinoa and lemon
Peppered +Cured Filet of NY Strip
watercress, spinach, Vidalia, yukons and buttermilk
Sweet
10.
Frozen Mango Lassi
coconut, strawberry and more mango
Ricotta and Poppy Seed Mousse
cherries, cranberries, red wine, orange and cornmeal
Caramel Poached Pears and Chocolate Spice Cake
rum raisins, ginger, graham and whip