Dinner Menu

Thursday, January 18^th, 2018

Smaller Plates

12.

Roasted Broccoli Salad | potato | egg | pecorino | anchovy

Shiitake Fried Rice | miso | sesame | edamame | fried egg

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

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

Cricket Creek Veal Rillette | pickles | mustard | toasts

Artisanal Lettuces and Winter Radish Salad | shaved apples | juniper vinaigrette | hazelnuts

 Shaved Kohlrabi Salad | frisee | black garlic | dill

Duck and Pork Terrine | pineapples | chilies | cilantra | cabbage | coconut vinegar

 Trout and Black Caraway Mousse | pickles | mustard | toasts

Celery Root and Popcorn Soup | popcorn | black truffle

Semolina toasts 3.

Next

18.

 Mustard Spaetzle | braised Vermont pheasant | spinach

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

 Linguini | bone marrow “bolognese” | crumbs

Crispy Chicken Drums | mustard greens | navy beans | lemon

Beef and Pepperoncini Grinder | charred broccoli + onions | ricotta | crumble fries | garlic bread | 14.

Orecchiette | spicy shrimp sausage | white wine | garlic

Large

24.

Breast of Long Island Duck

lentils | red wine braised cabbage | black pepper

Pan Seared Filet of Idaho Trout

Brussels sprouts | smoked orange | parsnip | basil vinegar

 Braised Pork Shoulder

stew of Molly’s beans and kale | fried onions

Sweet

10.

Vanilla Panna Cotta | blueberry cream | butter crunch

Chocolate Cake Truffles | cherries | whipped cream | hazelnut