Dinner Menu
Wednesday, February 22nd, 2017
To Start
12.
Spicy Sweet Potato Soup
Point Reyes blue cheese
Smoked Mackerel Rillettes
cucumber, tobiko, toasts and chives
Mixed Greens
chipotle vinaigrette, pumpkin seeds
Delftree Portobello Confit
spinach, wheat berries, Parmesan, sun dried tomato and ricotta
Dad’s Apple Salad
maple, sage, peanuts, walnuts and currants
Chicken Liver and Apple Pate
pickles, mustard, chutney
Peanut Butter Fried Rice
daikon, cucumber, sambal
To Continue
18.
Pizzichi di Farro, braised NEFF beef, pepperoncini, green onion, sour cream
Rigatoni, butternut “mac + cheese”, Vermont cheddar, crumbs
Penne, pancetta, tomato, mussels and EVOO
Fish Cake, generic romaine, fine herb “remoulade”
Large
26.
Sautéed Icelandic Cod
bacon, Brussels sprouts, thyme, russets and endive
Roasted Rhode Island Skate
tomato, white beans, cauliflower, caper, chili flake and parsley
Turkey “Pot Pie”
roasted roots, peas from the freezer, parsnip gravy, savory shortbread
Sweet
10.
Dark Chocolate Mousse
raspberry, coconut, maple, almond and oats
Greek Yogurt Panna Cotta
vanilla bean, grapefruit, toasted pistachio crunch
Toasted Rum Raisin Cake
coffee ice cream, walnut praline, dulce de leche