Dinner Menu
Thursday, September 14th, 2017
To Start
12.
Spicy B.L.T. Tacos
braised bacon, aioli, almond romesco, lettuce and tomato
Veal Rillettes
pickles, toasts and mustard
Generic Romaine
Pete’s tomatoes, brined cucumbers, chevre vinaigrette, everything crumbs
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Chopped Trout Schmear
horseradish, crumbled egg, cornichon, mustard and upland cress
Slow Poached Farm Egg
baked beans, smoked ham hock, green cabbage salad
Skate Fritters
parsley and malt aioli
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer, cilantro and lime
Semolina toasts (3.)
Next
18.
Rigatoni, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper
Meatloaf, sweet onion gravy, potatoes, mustard greens and oyster mushrooms
Sautéed Filet of Idaho Trout, marinated tomato, capers, brown butter, frisee and leeks
Larger Plates
26.
Leg of Long Island Duck Confit
spaetzle, melted cabbage, mustard and lentils
Corned Veal Breast
matzo, mushroom, kale, celery and rye
Roasted Breast of Vermont Chicken
roasted garlic from Matty + Kira, white beans, kale, lemon and pecorino
Sweet
10.
Berle Farm Yogurt Panna Cotta
blueberries and pecan streusel
Almond Cake and Peaches
peach and jalapeno sorbet, whipped cream