Dinner Menu

Wednesday, February 8th, 2017

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To Start


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


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



Spiced Lamb Meatballs

chickpea and tomato stew, orange, carrot, yogurt

Roasted Misty Knoll Chicken Breast

peanut butter fried rice, daikon salad



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