Dinner Menu

Wednesday, January 10th, 2018

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Smaller Plates

12.

Dad’s Apple Salad | maple | peanuts | hazelnuts | currants

Chicken and Split Pea Soup | turmeric | lemon gremolata

Pork and Beef Chili Tacos | romesco | sour cream | cheddar | pinto

Roasted Beets | endive | pistachios | raisin vinaigrette

Cricket Creek Veal and Schmaltz Rillette | pickles | mustard | toasts

Frisee and Winter Radish Salad | pumpkin seeds | burnt citrus | feta

 Scallop Sausage | pickled rock shrimp | lobster broth | smoked trout roe

Tuna “Dip” | shrimp chips | ponzu

Foie Gras Mousse | pickled mango | spiced ginger puree

Corned Duck Hash | slow poached egg | pear mustard

Semolina toasts 3.


Next

18.

Mustard Spaetzle | braised Vermont pheasant | carrots | cabbage

Filet of Portobello Confit | herbed stuffing | buttons | Wild Alpine cheese

Morning Star Lamb and Colfax Bean Stew | carrots | tomato

 Whitefish Cake | kohlrabi | lemon | cream | yukon

Lamb and Chickpea Meatloaf | baked eggplant | black olives | fresh cheese | hummus


Large

24.

Breast of Long Island Duck

lentils | cherry braised cabbage | red wine | black pepper | bitter greens

Roasted Breast of Misty Knoll Chicken

roasted root vegetables | milk poached sweet potato

Pan Seared Steelhead Trout

roasted brussel sprouts | parsnip puree | carrots | frisee

Braised NEFF Beef

broccoli raab | arugula | demi | polenta


Sweet

10.

Toasted Chocolate and Almond Bread Pudding | whipped cream | more chocolate

Vanilla Panna Cotta | red wine spiced fruits | hazelnut crunch

Old Fashion Chocolate Cake | semifreddo | ganache | cherries | mascarpone