Dinner Menu

Sunday, January 8th, 2017

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To Start


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.)



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


 Schnitzel of Misty Knoll Chicken Thigh

roasted apple sauce, turnips and endive

Roasted East Coast Skate

tomato piccata, polenta, broccoli and green olives



 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