Dinner Menu
Thursday, January 5th, 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
greens from Woven Roots, 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, chives
Broccoli, Mascarpone and Black Truffle Risotto
cured yolk
Semolina toasts (3.) Greens with vin (8.)
Next
18.
Linguini with chicken and kale pesto, walnuts and parmesan
Penne, NEFF beef bolognese, shaky cheese
Roasted East Coast Skate
tomato piccata, polenta and green olives
To Continue
26.
Galatine of Vermont Chicken
white beans, artichoke, quinoa and lemon
Peppered +Cured Filet of NY Strip
watercress, spinach, Vidalia, Delftree mushrooms 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 Spice Cake
rum raisins, ginger, graham and vanilla ice cream