Dinner Menu

Saturday, February 11th, 2017

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To Start


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, Black Bean and Beef Chili

scallions, crushed nachos

Chicken Liver and Mushroom 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


Long Island Duck Leg Confit, white beans, mustard and spinach

Roasted Filet of Idaho Trout, lentils, Brussel sprouts and apple

Beeler’s Smoked Ham Steak, “corn” grits, collard greens, yam, pickled watermelon rind

Penne, beef Bolognese, “shaky” cheese

Linguini, winter greens and walnut pesto, blue cheese



Lamb Meatballs

spiced chickpea and tomato stew, yogurt, orange

Roasted Misty Knoll Chicken Breast

peanut butter fried rice, daikon salad



Greek Yogurt Panna Cotta

cherries, pistachio crumble

Chocolate Pudding

almond granola, coconut “cream” and raspberry

Earl Grey Cake

oranges, mango “froyo” and white chocolate