Dinner Menu

Sunday, January 7th, 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

Young Arugula | roasted beets | citrus | pomegranate | raisin vinaigrette

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

Bitter Greens and Winter Radish Salad | pistachios | burnt citrus | feta

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

Tuna “Dip” | bonito | shrimp chips | pickled ginger

Foie Gras Mousse | pickled mango | spiced ginger puree

Corned Duck Hash | slow poached egg | pear mustard

Semolina toasts 3.


Next

18.

Orecchiette | NEFF beef bolognese | “shaky cheese”

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

Rigatoncini | button mushroom and porcini crema | Parmesan | crumbs

Morning Star Lamb and Colfax Bean Stew | carrots | tomato

 Whitefish Cake | kohlrabi | lemon | cream | yukon potato


Large

24.

Breast of Long Island Duck

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

Pan Seared Mackerel

Brussel sprouts | parsnip puree | carrots | frisee

Ginger and Coriander Misty Knoll Turkey Meatballs

new crop jasmine rice | banana curry | preserved lime | turnip

Overnight Roasted Rump of Veal

broccoli raab | arugula | demi


Sweet

10.

Lemon Granita | mascarpone | honey | vanilla | hazelnut

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

Sweet Potato Fritters | sage ice cream | liquid marshmallow | orange