Dinner Menu
Sunday, January 8th, 2017
To Start
12.
Dad’s Apple Salad
maple, peanuts, hazelnuts, currants and sage
Becket Duck Egg
veal and bonito fried rice
Whipped Feta
pimenton, red peppers, chickpeas
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
couscous, spiced Greek yogurt and orange vinaigrette
Chicken and Artichoke Sausage
Delftree mushrooms, white beans, chili flake
Kale, Tomato, and Bone Marrow Stew
fried garlic oil and toast
Semolina toasts (3.) Greens with vinaigrette (8.)
Next
18.
Linguini, clam, celery, tomato, crumb
Penne, roasted tomato, Lee Farms ricotta, Parmesan
Confit of Long Island Duck Leg
spinach, Yukon potato, Vidalia and mustard
To Continue
26.
Schnitzel of Misty Knoll Chicken Thigh
roasted apple sauce, turnips and endive
Roasted East Coast Skate
tomato piccata, polenta, broccoli and green olives
Sweet
10.
Frozen Mango Lassi
coconut, strawberry, more mango
Sour Cream Panna Cotta
ginger, spiced grapes and hazelnut crumble
Toasted Banana Bread
bananas, dulce de leche and vanilla ice cream