Dinner Menu
Wednesday, February 8th, 2017
To Start
12.
Woven Roots’ Spinach
smoked chili vinaigrette, cotija, pumpkin seeds
Black Pepper and Horseradish Trout Mousse
celeriac and capers, mustard, pickles, toast
Chicken “Nudel” Soup
button mushrooms, chicken confit, spaetzle, slow poached egg
NEFF Beef and Bean Tacos
taco sauce, slaw and bodega jalapeno
Chicken Liver and Sunflower Seed Pate
pickles, chutney, mustard and toast
Old School Potato Gratin
watercress and tarragon salad, fried onions
Chickpea and Feta Hummus
pimenton, more feta, chips and toasts
Cream of Smoked Celery Root
artichoke hearts and chives
To Continue
18.
Long Island Duck Leg Confit, spiced parsnip, spinach, fingerlings and wheat berries
Roasted Idaho Trout, cauliflower, Brussels sprouts, apple and walnut
Beeler’s Smoked Ham Steak, “corn” grits, collard greens, yam, pickled watermelon rind
Garganelli, butternut mac + cheese, Vermont cheddar, maple crumbs
Large
26.
Spiced Lamb Meatballs
chickpea and tomato stew, orange, carrot, yogurt
Roasted Misty Knoll Chicken Breast
peanut butter fried rice, daikon salad
Sweet
10.
Greek Yogurt Panna Cotta
cherries, hazelnut crumble
Chocolate “Tres Leche”
caramel milk, peanut butter mousse and whipped cream
Earl Grey Cake
raspberry, mango “froyo”, coconut