Dinner Menu
Wednesday, January 10th, 2018
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