Dinner Menu

Friday, December 15th, 2017

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Smaller Plates


Roasted Beets from Lee

candied carrots, apples, turmeric and Brazil nuts

 Romaine and Fried Long Island Squid

BMB olive focaccia, Worcestershire, sesame seeds

Mackerel Fritters

pickled celery, onion dijonaise

Fried Pork Wontons

cabbage and ginger slaw

High Lawn Cream of Celery Soup

lemon, croutons, Wild Alpine, black pepper, black truffle

New Crop Fried Jasmine Rice

braised lamb and sweet soy sauce

Woven Roots Young Greens

Animal Farm buttermilk, dill seed, black pepper, delicata and crumbs

Spicy Thai Green Curry “Risotto”

coconut, soy nuts, cilantro, lime and shrimp jus

Semolina toasts 3.                            NEFF beef tartare 12.



 Mustard Spaetzle, duck confit, lentils, broccoli “marrow” and mustard

Pork Ramen, Sun noodles, nori, pork belly, slow poached egg, scallion

Orecchiette, Cricket Creek Veal Ragout, Parmesan

Larger Plates


Chicken Fried Misty Knoll Turkey Breast

mashed potatoes, spiced sage gravy, maple cranberries, sauerkraut

Pan Seared Rhode Island Monk Fish

slow cooked grits, spicy green bean “minestrone”

Breast of Pennsylvania Duck

Colfarm bean, ham, mushroom and dandelion green stew, frisee

Grilled NEFF Skirt Steak

sweet Thai peanut butter sauce, roasted broccoli, sticky rice



 Banana Spring Rolls

peanut butter mouse, coffee syrup, more peanuts

Torn Lime Cake

lemongrass semifreddo, tamarind emulsion, wild lime leaf syrup