Dinner Menu

Friday, March 21st, 2014

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Small Plates

10.

Pear, Frisee, Brie and Chamomile Salad

hazelnuts, cranberries

“Queso Fritto” Tacos

almond romesco, jalapeno and lime dressed slaw

Smoked Rabbit and Pork Terrine

pickled peach salad, farro and basil

Broccoli and Toasted Quinoa Soup

Berleberg cheese and fried garlic

Wilted Berry Patch Spinach Salad

bacon, soft poached egg and Brussels sprouts

Pate of Idaho Trout

horseradish, potato, dark rye and black pepper

 

Swordfish Salad “Bruschetta”

green olives, chilies and broccoli rabe leaves

Cucumber and Papaya Salad

chopped rock shrimp vinaigrette, peanuts, mint

Creekstone Corned Beef

warm lentils and mustard, sauerkraut

sourdough toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, mushrooms, barley, brown butter, pecorino and bitter greens

Braised chicken and semolina “dumplings”, sage, garlic and butter

Orecchiette, lamb and eggplant ragout, Berle Farm yogurt

 

 

Large Plates

25.

Chesapeake Bay Wild Striped Bass

young green beans, herbs, crème fraiche and fingerling potatoes (30.)

Rhode Island Pollock

clam and white bean “chowder”, fennels

Brimfield Chicken Breast

kim chi fried rice, scallion and bok choy

Roasted Vermont Quail

peas, ham, carrots and pistachio