Dinner Menu

Thursday, March 27th, 2014

share this:

 

Small Plates

10.

Fried Chicken Salad

frisee, smoked blue cheese vinaigrette and black pepper

 

Chicken Carnitas Taco

almond romesco, pickled jalapeno and lime dressed slaw

 

Charcuterie Plate

chicken liver pate, rabbit and pork terrine, mustard, jams and pickles

Salt Cod and Potato Soup

bacon and chives

 

Wilted Berry Patch Spinach Salad

lentils, mustard, crispy potatoes, a slow poached egg

 

Swordfish and Trout “Bruschetta”

chilies and broccoli rabe leaves, pickles

                                                                      Broccoli and Olive Salad

cucumbers, red wine vinaigrette and rosemary

Montauk Fluke Sausage and Rock Shrimp

carrot puree, potato chips, horseradish and parsley

Quail Thigh and Breast

poached pears, quatre d’epice, ginger and beets

sourdough toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, saurkraut and potatoes

 

Couscous, lamb and eggplant, Berle Farm yogurt

Orecchiette, braised veal and arugula pesto

 

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 collard greens, fried potato, ham and parsley

Sautéed Skate Wing

clam and white bean “chowder”, fennels

 

Brimfield Chicken Breast

peas and carrots, fines herbes, and pine nuts

 

Pan Roasted Duck Breast

walnuts, onion and bulgur salad, mushroom ragout