Dinner Menu
Friday, March 17th, 2017
To Start
12.
Butternut Squash and Beef Chili
crushed tortillas and green onion
Woven Roots’ Young Greens
orange, fennel seeds and poppy
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Crispy Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Endive Salad
honey vinaigrette, grains of paradise and toasted almonds
Dad’s Apple Salad
maple vinaigrette, peanuts, hazelnuts, currant and sage oil
Fried Delftree Maitakes
caramelized onion jam, lentils, parsley
semolina toasts 3.
Next
18.
Pizzichi di Farro, braised NEFF beef, pepperoncini, sour cream and scallions
Potato spaetzle, corned beef hash, mustard, slow poached egg
Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions
Crispy Misty Knoll Chicken Drums, garlic sausage and eggplant cassoulet, pickled fennel
Larger Plates
26.
Curry Oil Poached Rhode Island Hake
mussels, potato, broccoli
Seared La Belle Duck Breast
carrots, ginger, orange, pickled endive and farro
Sweet
10.
Chocolate and Walnut Banana Bread
cocoa butter cream, praline and more bananas
Farmer’s Ground Buckwheat Cake
warm charred pineapple compote, cinnamon stick gelato and white chocolate
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio