Dinner Menu
Wednesday, January 4th, 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, local greens, fresh croutons, Parmesan
Hosta Hill Krimson Kraut and Beet Borscht
horseradish and sour cream
Camembert and Creamed Spinach Fritters
cranberry –port chutney, walnuts
Roasted Beets and Pomegranate
couscous, pistachio -chevre and orange vinaigrette
Pheasant Croquettes
parsnip puree, mustard vinaigrette, shaved pear
Broccoli, Mascarpone and Black Truffle Risotto
cured yolk
Semolina toasts (3.) Greens with vin (8.)
Next
18.
Linguini and Manila clams, pancetta, chili flake and crumb
Penne, NEFF beef bolognese, shaky cheese
Braised Monkfish
spicy tomato picata, polenta and lettuces
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, lime, thai basil 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