Dinner Menu

Wednesday, February 15th, 2017

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To Start


Butternut Squash, Black Bean and Beef Chili

scallions, crushed nachos

Chardonnay Braised Local Carrots

Point Reyes Blue cheese mousse, walnut “cookies”, golden raisins, white balsamic

Smoked Mackerel Rillettes

celery, apple, challah, horseradish and upland cress

Fricasse of Frog Legs and Artichoke Hearts

caper, lemon, brown butter, fine herbs and an English muffin

Chicken Liver and Mushroom Pate

pickles, chutney, mustard and toast

Peanut Butter Fried Rice

daikon and cucumber salad

Dad’s Apple Salad

maple, sage, peanuts, hazelnuts and currants

Delftree Maitaike Mushrooms

frisee, smoked onions, wheat berries, slow poached egg

To Continue


Long Island Duck Leg Confit, fingerlings, spinach and mustard

Spaetzle, chicken confit, sage, button mushrooms and Brussels sprouts

Penne, beef Bolognese, “shaky” cheese



Petite NEFF NY Strip

lentils, broccoli and truffle puree, arugula

 Cod “Cake”

lobster and celery root “chowder”, corn from the freezer, romaine



Dark Chocolate Mousse

raspberry, coconut, maple, almond and oats

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Pineapple and Orange “Cobbler”

spiced white chocolate, mango and rum