Dinner Menu
Tuesday, September 19th, 2017
To Start
12.
BLT Tacos
tomatoes, almond romesco, bacon dressed lettuces
Veal Rillettes
pickles, toasts and mustard
Hudson Valley Corn Soup
corn bread stuffing
Jenn’s Lettuce and Peaches
white balsamic, shallots and pistachio
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Croquettes of Chicken Wing Confit and Rice
peanut butter, sunflower seed and carrot
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer and lime
Fried Maitake Mushrooms
rarebit, parsley and pickled zucchini
Poached Farm Egg
corned veal hash, basically ketchup
Semolina toasts (3.)
Next
18.
Orecchiette, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, cherry tomato and roasted pepper
Portobello Confit, warm salad of oyster mushrooms, frisee, grains and alliums
Sautéed Filet of Idaho Trout, lettuces, white beans, tomato, salsa verde
Meatloaf, sweet onion gravy, braised kale and potato sticks
Larger Plates
26.
Leg of Long Island Duck Confit
lentils, mustard greens, peaches and jam
Seared Butcher’s Steak
warm salad of potatoes, field onions and arugula, roasted garlic “cream”, black pepper
Sweet
10.
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle
Pecan Fry Bread, maple-poached peaches, cream cheese mousse