Dinner Menu
Thursday, February 16th, 2017
To Start
12.
Butternut Squash, Black Bean and Beef Chili
scallions, pumpkin seeds
Chardonnay Braised Local Carrots
Point Reyes Blue cheese mousse, walnut “cookies”, golden raisins, white balsamic
Smoked Mackerel Rillettes
celery, apple, challah and horseradish
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
Sauteed Delftree Mushrooms
frisee, smoked onions, wheat berries, slow poached egg
To Continue
18.
Spaetzle, chicken confit, sage, button mushrooms and Brussels sprouts
Penne, beef Bolognese, “shaky” cheese
Pan Roasted Idaho Trout, cauliflower, pickled green grapes and cress
Cod Cake, white beans and pickled peppers, Pete’s spinach
Large
26.
Petite NEFF NY Strip
lentils, broccoli and truffle puree, sweet onions and arugula
Fried Chicken
sweet potato and Frank’s, generic romaine
Sweet
10.
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