Dinner Menu
Friday, February 3rd, 2017
To Start
12.
Dad’s Apple Salad
maple vinaigrette, hazelnuts, peanuts, sage, currants
Woven Roots’ Greens
smoked chili vinaigrette, cotija, pumpkin seeds
Split Pea and Ham Soup
green and yellow peas, Nueskes ham
Endive and Spelt Berries
tarragon, grapefruit, grains of paradise, poppy seeds
Chicken Liver and Sunflower Seed Pate
pickles, chutney, mustard and toast
Chickpea and Feta Hummus
pimenton, more feta, chips and toasts
NY State Farm Egg
corned beef hash, potato, mustard
Smoked Celery Root Veloute
poached trout salad, chives and watercress
To Continue
18.
Scotch Egg, sausage, sage, cheddar and an English muffin
Steelhead Trout “Patty”, challah bun, celery root remoulade and lettuces
Long Island Duck Leg Confit, Brussels sprouts, turnips, spiced parsnip puree
Linguini, pancetta, mussels, tomato and black pepper crumbs
Garganelli, creamed peas, potato, pistachio and pecorino
Roasted Idaho Trout, curried cauliflower, green apple vinaigrette, lentils
Large
26.
NEFF Hanger Steak
potato gratin, actually still local spinach, maitakes
Spiced Lamb Meatballs
chickpea and tomato stew, orange, carrot, yogurt
Sweet
10.
Rice Krispie Treat
banana, peanut butter mousse, chocolate sauce, sprinkles
Greek Yogurt Panna Cotta
cherries, hazelnut crumble
Chocolate Tres Leche
caramel milk, café au lait ice cream, walnut and whipped cream