Dinner 10/28

duck neck terrine with rhubarb mustard, pickled rhubarb, tarragon and hazelnut

lardo toast

cruciferous vegetables, roast quince and chestnuts

spiced mackerel with black bread and creamy cabbage

roast duck, pumpkin farro with walnuts and scallions

concord grape and ginger granita

Dinner 10/25: Pozole with Red Chilies

roasted corn with crema, queso fresco and chili powder

burussel sprouts with herbs, green onion and jalapeno

pozole with red chilies:

stewed hominy and pork in an ancho and guajillo chili broth,

tostadas with tomatillo salsa,

traditional condiments

ginger ice

Dinner 10/22

lardo toasts

spicy charred okra

gorditas with goat cheese and salsa verde

spaghetti tomato and basil

braised belly and roast loin of pork with corn, kohlrabi and brussel sprouts

dark and stormy granita

Dinner 10/19--Spaghetti Tomato and Basil

somebody's italian grandma's salad

spicy roasted string beans with shallots

stewed peppers and eggplant on toast

spaghetti tomato and basil

ginger ice

Dinner 10/15

weakfish tartare with brazilian chilies in charred kale leaf

creamed corn with winter chanterelles and black trumpets

lardo toast
kabocha squash with tamarind-pumkinseed mole

weakfish with beets and buckwheat

raw and braised pear salad, ginger granita and spearmint

Last Dinner at the Uptown--Lake George Conservancy and Mushroom Extravaganza

 

lardo toast with rosemary and juniper

pumkin, kale and arugula salad

cauliflower soup with hedgehog mushrooms and leeks

confit thigh and poached breast of chicken, hen of the woods, apples and brussel sprouts

braised rabbit with mustard spaetzle, winter chanterelles and sunchokes