Dinner Menu

Saturday, January 13^th, 2018

Smaller Plates

12.

Dad’s Apple Salad | maple | peanuts | walnuts | currants | sage

Chicken and Split Pea Soup | turmeric | lemon gremolata

Spiced Braised Lamb Tacos | romesco | preserved lemon | yogurt slaw

Roasted Beets | frisee | pumpkin seeds | raisins | fig vinaigrette

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

Artisanal Lettuces and Radish Salad | pistachios | burnt citrus | feta

 Shaved Kohlrabi Salad | Napa cabbage | pea shoots | black garlic | dill

Tuna “Dip” | shrimp chips | ponzu

Mackerel Toast | onion | mustard | cream cheese | pickled beets

Daikon “Katsu” | burnt ginger plum sauce | shaved cabbage | carrots | sesame

Semolina toasts 3.

Next

18.

Mustard Spaetzle | braised Vermont pheasant | carrots | cabbage | sour cream

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

 Orecchiette | spicy shrimp sausage | white wine | garlic | herbs

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

Corned Veal Breast | sauerkraut | Dijon aioli | cheesy crumble fries | sorrel

Large

24.

Breast of Long Island Duck

lentils | red wine braised cabbage | black pepper | some garnish

Roasted Breast of Misty Knoll Chicken

roasted root vegetables | milk poached sweet potato

Pan Seared Skate Wing

roasted brussel sprouts | parsnip puree | carrots | frisee

 Braised Pork Shoulder

stew of Molly’s beans and kale | tomato | fried onions

Sweet

10.

Lemon Granita | mascarpone | honey | vanilla | hazelnuts

Vanilla Panna Cotta | red wine spiced fruits | butter crunch

Old Fashion Chocolate Cake | semifreddo | ganache | cherries | whipped cream