Dinner Menu
Friday, February 10th, 2017
To Start
12.
Woven Roots’ Spinach
smoked chili vinaigrette, cotija, pumpkin seeds
Black Pepper and Horseradish Trout Mousse
celeriac and capers, mustard, pickles, toast
Chicken “Nudel” Soup
button mushrooms, chicken confit, spaetzle, slow poached egg
Butternut Squash and Beef Chili
black beans, scallions, crushed nachos
Chicken Liver and Sunflower Seed Pate
pickles, chutney, mustard and toast
Chickpea and Feta Hummus
pimenton, more feta, chips and toasts
Cream of Smoked Celery Root
artichoke hearts and chives
Dad’s Apple Salad
maple, sage, peanuts, hazelnuts and currants
To Continue
18.
Long Island Duck Leg Confit, parsnip puree, roasted Brussel sprouts and apple
Line Caught Cod, roasted tomato, stewed white beans and lemon
Beeler’s Smoked Ham Steak, “corn” grits, collard greens, yam, pickled watermelon rind
Garganelli, butternut mac + cheese, Vermont cheddar, maple crumbs
Large
26.
Seared NEFF Hanger Steak
carrot and horseradish emulsion, turnips, watercress and fried onions
Roasted Misty Knoll Chicken Breast
peanut butter fried rice, daikon salad
Sweet
10.
Greek Yogurt Panna Cotta
cherries, pistachio crumble
I Can’t Believe it’s Vegan Chocolate Pudding
almond granola, coconut “cream” and raspberry
Earl Grey Cake
oranges, mango “froyo” and white chocolate