A few months after taking over at Freemans, Cafe Gray alum Michael Citarella is sharing his fall menu with us. You knew some of former chef Jean Adamson’s signatures — the devils on horseback, the three-cheese macaroni, the filet mignon, and of course the artichoke dip — weren’t going anywhere, and the new dishes are pretty much in keeping with the old ones: The roasted half chicken is now accompanied by green lentils and spinach rather than green beans, pine nuts, and brown butter; the Wild Striped Bass is now roasted with eggplant, red pepper, fennel, and basil. And there’s a lamb stew and a roulade of rabbit (made with celery root, apples, bacon, and chanterelles). Sit tight — the crucial brunch menu is coming shortly.
Photo: Courtesy of Freemans