Dinner Menu
Sunday, January 7th, 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
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