Dinner Menu
Wednesday, March 22nd, 2017
To Start
12.
Woven Roots’ Young Greens
orange, fennel seeds and poppy
Lake Ontario Pike Tacos
almond romesco, dressed lettuces, jalapeno
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Belgian Endive Salad
honey vinaigrette, grains of paradise, currants and toasted almonds
White Bean, Kale and Sausage Soup
Parmesan, garlic, EVOO and toast
Daikon from Lee
chopped cilantro, spicy peanuts, sesame, Thai flavors
Steamed P.E.I. Mussels
pickled onion broth, celery and mustard seed
semolina toasts 3.
Next
18.
Orecchiette, braised NEFF beef, pepperoncini, sour cream
Potato spaetzle, corned beef hash, mustard, slow poached egg
Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions
Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Whey Braised Breast of NY State Veal
Berle farm polenta, broccoli, fennel, lemon, golden raisins and pine nuts
Sweet
10.
Chocolate and Walnut Banana Bread
cocoa buttercream, 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