Dinner Menu

Saturday, March 22nd, 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

Broccoli and Toasted Garlic Soup

quinoa, Berleberg

Smoked Rabbit and Pork Terrine

pickled peach salad, farro and basil

Fish “Chowder”

sausage, kale and dill

Wilted Berry Patch Spinach Salad

lentils, corned beef, crispy potatoes, a slow poached egg

Pate of Idaho Trout

horseradish, potato, dark rye and black pepper

 

Swordfish Salad “Bruschetta”

green olives, chilies and broccoli rabe leaves

Cucumber and Papaya

chopped rock shrimp vinaigrette, peanuts, mint

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.

Creekstone Farms Butcher’s Steak

young green beans, herbs, crème fraiche and fingerling potatoes

Sautéed Rhode Island Pollock

clam and white bean “chowder”, fennels, bulgur wheat

Brimfield Chicken Breast

kim chi fried rice, garlic chives and bok choy

Roasted Vermont Quail

peas, ham, carrots and pistachio