Tuesday, November 19, 2013

Winter Menu 2014


SNACKS from the WOODS and FARMS

CARROTS, BEETS, TEA, and CURED MEATS
CARROT to pop
HANGING BEET, CARROT, and DEER
CRACKER and LIVER with VEGETABLE TARTARE and ROSE VINEGAR
BEET and OYSTER
TERRARIUM of WHAT DEER EAT
VACUUM TEA of the FOREST FLOOR
ROCK COURSE with WILD RICE and BEAR

CAVIAR
TREE NEST with SNAIL ROE
AERATED POTATO with OSETRA
EBELSKIVER with TROUT ROE

ELIZABETH STAPLES
SHRIMP NOODLES
MUSHROOM TEA
FRIED WILD MUSHROOM

FARMS, WOODLANDS, and SEAS

BREAD and SOUP
SUNCHOKE, CATTAIL, and ELDERFLOWER VINEGAR

FRUIT LOOPS and TOAD in the HOLE
SCALLOP, PORCINI, and CRANBERRY

MORE TRADITIONAL: SCALLOP, PORCINI, CRANBERRY and BABY TURNIP

VEGETABLE BROTH INTERMEZZO

RIBEYE and END OF SUMMER VEGETABLES

SWEETS

TEST TUBE
ELDERFLOWER and PARSLEY

LATE SUMMER BERRIES, FARM CREAM, EGG

GINGERBREAD CABIN and HOUSE MADE NUTELLA

BITES
CHOCOLATE and ALMOND COOKIES
PRESERVED BEET PATE DU FRUIT
PORCINI CARAMEL

*menu subject to slight changes

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