Dinner Menu
Thursday, January 18th, 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