Dinner Menu
Saturday, February 18th, 2017
To Start
12.
Sweet Potato and Frank’s Red Hot Soup
Point Reyes blue cheese
Chardonnay Braised Local Carrots
walnut, parmesan, arugula and honey
Smoked Mackerel Rillettes
celery, apple, challah and horseradish
Warm Watercress and Almond Veloute
feta crema and more almonds
Chicken Skin Tacos
refried beans, slaw, jalapeno, almond romesco
Peanut Butter Fried Rice
daikon and cucumber salad
Dad’s Apple Salad
maple, sage, peanuts, hazelnuts and currants
Petite Stew of Delftree Mushrooms
smoked onions, wheat berries, slow poached egg
To Continue
18.
Semolina dumplings, braised chicken, roots, lemon
Rigatoni, butternut “mac + cheese”, Vermont cheddar, crumbs
Garganelli, pancetta, tomato, mussels, orange gremolata
Duck Confit, fingerling potatoes, mustard and spinach
Fried Chicken Thighs, generic romaine and “ranch” salad, croutons and pickles
Large
26.
Pan Roasted Rhode Island Hake
lemon, caper, brown butter, carrots, celeriac and tarragon
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